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Publisher : odesa national university of technology Subject : biological value Subject : bread

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Academic Journal

DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.

Authors : Matveeva, T.¹ ; Papchenko, V.¹ ; Petik, P.¹

Subjects: *FLAXSEED; *AMINO acids; *ESSENTIAL amino acids

Source: Food Science & Technology (2073-8684). 2023, Vol. 17 Issue 3, p27-36. 10p.

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Academic Journal

OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS.

Authors : Lakiza, O.¹ ; Rudnіeva, L.² ; Vinogradova, V.³

Subjects: *BAKED products; *RAW foods; *UNSATURATED fatty acids

Source: Grain Products & Mixed Fodder's. 2020, Vol. 20 Issue 3, p28-33. 6p.

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Academic Journal

INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT.

Authors : Zhygunov, D.¹ ; Khorenghy, N.¹ ; Voloshenko, O.¹

Subjects: *BIOFORTIFICATION; *WHEAT; *FLOUR

Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 3, p26-35. 10p.

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Academic Journal

USE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD FOR ELDERLY PEOPLE.

Authors : Hryshchenko, A.¹ ; Bilyk, O.¹ ; Bondarenko, Yu.¹

Subjects: *OLDER people; *CARROTS; *BAKED products

Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 1, p98-105. 8p.

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Academic Journal

NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING.

Authors : Ovsiannykova, L.¹ ; Valevskaya, L.¹ ; Yurkovska, V.²

Subjects: *BREAD; *BROOMCORN millet; *FLOUR

Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 1, p66-73. 8p.

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Academic Journal

SMALL-CAPACITY UNIT FOR FLOUR PRODUCTION AND PANIFICATION.

Authors : GONCHARUK, A. A.¹; PETKO, Y. V.²

Subjects: *BREAD; *GRAIN; *BAKED products

Source: Grain Products & Mixed Fodder's. sep2017, Vol. 17 Issue 3, p48-50. 3p.

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