THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS

THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS

The results of research on improving the technology of flour confectionery and bakery products enriched with components of secondary resources of fruit raw material to increase their nutritional value are given in the article. The purpose of the study is to substantiate the production of flour confe...

Bibliografski detalji
Glavni autori:	Bakin I.A., Mustafina A.S., Vechtomova E.A., Kolbina A.Yu.
Format:	Članak
Jezik:	English
Izdano:	Kemerovo State University 2017-06-01
Serija:	Техника и технология пищевых производств
Teme:	flour confectionery bakery goods extra raw material blackcurrant cake meal
Online pristup:	http://fptt.ru/stories/archive/45/1.pdf

Slični predmeti

FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
od: Renzyaeva T.V., i dr.
Izdano: (2017-12-01)

Nutritional and biological value of new bakery and flour confectionery products
od: N. K. Lapteva, i dr.
Izdano: (2018-10-01)

THE SCALE OF WASTE OF BAKERY PRODUCTS IN HOUSEHOLDS
od: Renata Korzeniowska-Ginter, i dr.
Izdano: (2018-05-01)

BREAD AND OTHER BAKERY AND CONFECTIONERY PRODUCTS WASTE IN SELECTED RETAIL STORES
od: Elżbieta Goryńska-Goldmann
Izdano: (2022-11-01)

The science of sugar confectionery /
od: 412129 Edwards, W. P.
Izdano: (2000)

Kids Bakery (Services) /Izzati Amani Mohd Mazlan ... [et al.]
od: Izzati Amani, Mohd Mazlan, i dr.
Izdano: (2019)

Methods of test for sweets and confectionery
od: 982 SIRIM

Flour confectionery manufacture /
od: 174414 Street, C. A.
Izdano: (1991)

Confectionery Directory : Choose Quality, Choose Malaysia /
od: Perbadanan Pembangunan Perdagangan Luar Malaysia 602279
Izdano: (2009)

Complete confectionery techniques /
od: Nicolello, I. (Ildo), i dr.
Izdano: (1994)

Method of sampling for sweets and confectionery

DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
od: Skripko O.V., i dr.
Izdano: (2015-06-01)

Surprise-inside cakes : amazing cakes for every occasion--with a little something extra inside /
od: Rettke, Amanda, author
Izdano: (2014)

Products of whole grain processing and prospects of their use in production of flour confectionery
od: S. Yu. Misteneva
Izdano: (2022-10-01)

Improving technology of bakery products when using additives
od: Z. A. Ivanova, i dr.
Izdano: (2018-09-01)

USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
od: Sanjarovsckay N.S., i dr.
Izdano: (2016-09-01)

Rationale for Targeted Confectionery Products for Children over Three Years Old
od: Misteneva Svetlana Yu., i dr.
Izdano: (2020-06-01)

Improving the technology of dry mixes for craft flour confectionery products
od: A. Farisieiev, i dr.
Izdano: (2023-11-01)

Waxed board for packaging ice cream and frozen confectionery
od: 8096 British Standards Institution

Strategic Analysis of the State of the Market of Confectionery Products
od: Larisa Nshanovna Ashalyan, i dr.
Izdano: (2018-04-01)

World practice of wheat flour classification
od: A. V. Baskakov, i dr.
Izdano: (2024-10-01)

Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria
od: Jude Anayochukwu Mbanasor, i dr.
Izdano: (2022-12-01)

Tarte Cottage / Ahmad Nawawi Muhamad … [ et al.]
od: Muhamad, Ahmad Nawawi, i dr.
Izdano: (2006)

STRATEGIC CHOICES OF COMPANIES FROM THE BAKING AND CONFECTIONERYINDUSTRY
od: Magdalena Gorzelany-Dziadkowiec
Izdano: (2018-04-01)

Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies
od: Nicolle Christina Silvester Vieira Campanini, i dr.
Izdano: (2024-12-01)

Botgo (FAS Sdn. Bhd) / Muhammad Aiman Kamarudin ... [et al.]
od: Muhammad Aiman, Kamarudin, i dr.
Izdano: (2019)

Functional Confectionery Products: Development of Production Process
od: Pozdnyakova O., i dr.
Izdano: (2018-09-01)

Consumer properties of confectionery products with ordered chemical composition
od: N. A. Frolova
Izdano: (2019-03-01)

Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake
od: E. M. Serba, i dr.
Izdano: (2025-02-01)

Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
od: Alexander V. Maslov, i dr.
Izdano: (2022-10-01)

Novelties in assortment of the bakery products with use of rye raw materials
od: N. K. Lapteva, i dr.
Izdano: (2016-06-01)

MODEL OF ACCOUNTING AND ANALYTICAL SUPPORT FOR MANAGEMENT ACCOUNTING OF ORGANIZATIONS IN THE CONFECTIONERY INDUSTRY
od: Zh. M. Korzovatykh
Izdano: (2020-08-01)

Mycotoxicological monitoring. Part 3. Feedstuffs from raw grain processing
od: G. P. Kononenko, i dr.
Izdano: (2020-09-01)

TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS
od: Dotsenko S.M., i dr.
Izdano: (2015-09-01)

A Bakery : in search of appropriate form
od: Kuzmic, Katri
Izdano: (2013)

Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services
od: Aidan Cairns, i dr.
Izdano: (2023-12-01)

Baking for profit : starting a small bakery /
od: 590202 Bathie, George
Izdano: (2000)

Assessment Model of Halal Good Manufacturing Practice in Bakery SMEs
od: Sukmawati Lapele, i dr.
Izdano: (2024-07-01)

FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
od: Reznichenko I.Yu., i dr.
Izdano: (2017-06-01)

Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises
od: Wawan Bagus Santoso, i dr.
Izdano: (2023-12-01)