ANALYSIS OF NON-TRADITIONAL ADDITIVES USED IN THE PRODUCTION OF BAKERY PRODUCTS

QR Code

ANALYSIS OF NON-TRADITIONAL ADDITIVES USED IN THE PRODUCTION OF BAKERY PRODUCTS

The analysis of food non-traditional additives that are used to improve the physico-chemical, organoleptic and consumer qualities of bakery products. Various additives that increase the nutritional and energy value of bread have been studied.

Saved in:

Bibliographic Details
Main Author:	Y. A. Timanovskiy
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-08-01
Series:	Современная наука и инновации
Subjects:	unconventional raw materials bakery products nutritional value energy value
Online Access:	https://msi.elpub.ru/jour/article/view/156
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Formation of cracker quality indicators using non-traditional raw materials
by: L. Z. Borieva, et al.
Published: (2020-04-01)

USE OF COMBINED COMPOSITES OF NON-TRADITIONAL RAW MATERIALS OF PLANT ORIGIN IN THE PRODUCTION OF FUNCTIONAL BAKERY PRODUCTS
by: I. Konovalova, et al.
Published: (2022-08-01)

Improving technology of bakery products when using additives
by: Z. A. Ivanova, et al.
Published: (2018-09-01)

Novelties in assortment of the bakery products with use of rye raw materials
by: N. K. Lapteva, et al.
Published: (2016-06-01)

DEVELOPMENT OF THE RECIPAL STRUCTURE OF THE FUNCTIONAL PRODUCT USING UNCONVENTIONAL PLANT RAW MATERIALS
by: O. F. Fazullina, et al.
Published: (2022-08-01)

Algorithm for the development of enriched bakery products using food additives
by: E. P. Viktorova, et al.
Published: (2022-04-01)

Prediction of quality indicators of bakery products using functional additives
by: V. V. Plotnikova, et al.
Published: (2024-09-01)

Effect of food additives from marine algae on the quality of bakery products
by: M. K. Kodzokova, et al.
Published: (2018-12-01)

Nutritional and biological value of new bakery and flour confectionery products
by: N. K. Lapteva, et al.
Published: (2018-10-01)

Assessment of the influence of phytocomposition on the sensory characteristics of bakery products
by: O. V. Pavlova, et al.
Published: (2025-06-01)

COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS
by: E. P. Victorova, et al.
Published: (2020-11-01)

Application of vegetable secondary selenium accumulators for enriching bakery products
by: T. I. Kryachko, et al.
Published: (2018-09-01)

Integrated Machine Learning Models for Bakery Product Defect Prediction
by: Nataliia Zaiets, et al.
Published: (2025-04-01)

RESEARCH OF THE WAY OF USING CHIA SEEDS IN BAKERY PRODUCTION
by: Elena Alekseevna Eliseyeva, et al.
Published: (2022-10-01)

Optimization of apple juice dosage in the recipe of bakery products
by: D. V. Efimova, et al.
Published: (2019-03-01)

EXPANDING THE USE CASE GRAIN PROCESSING PRODUCTS IN BAKERY PRODUCTS
by: S. A. Romanchikov, et al.
Published: (2022-08-01)

Application of iron-containing raw materials in the production of bakery products
by: F. A. Bischokova, et al.
Published: (2018-12-01)

THE STUDY OF PHYSICAL AND CHEMICAL PARAMETERS OF BAKERY PRODUCTS USING THE FRUITS OF SORBUS AUCUPARIA L
by: K. N. Nitievskaya, et al.
Published: (2022-08-01)

Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang
by: Aronal Arief Putra, et al.
Published: (2025-06-01)

Bakery materials and methods : a book for every baker and confectioner /
by: Daniel, Albert R.
Published: (1963)

Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments
by: Gemaima C. Evangelista, et al.
Published: (2025-06-01)

Main trends of functional bakery products market development
by: T. A. Shakhray, et al.
Published: (2021-08-01)

Factors affecting the development of commodity policy of the bakery industry
by: I. G. Chernyshova
Published: (2020-01-01)

Digital Twin for Energy-Intelligent Bakery Operations: Concepts and Applications
by: Tsega Y. Melesse, et al.
Published: (2025-07-01)

Expansion of assortment of functional gingerbread products
by: N. K. Lapteva, et al.
Published: (2019-08-01)

Evaluation of technological and bakery properties of winter rye in dependence on predecessor in adaptive-landscape crop farming
by: L. M. Kozlova, et al.
Published: (2017-10-01)

Mixed rye-wheat bread «Znatny»: nutritional value
by: N. K. Lapteva, et al.
Published: (2020-06-01)

Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures
by: E. V. Belokurova, et al.
Published: (2024-07-01)

PERSPECTIVE WAYS THE USE OF BY-PRODUCTS
by: Viktoriya V. Nasonova
Published: (2018-09-01)

DEVELOPMENT OF TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS WITH APPLICATION OF PRODUCTS OF PROCESSING OF BERRIES
by: M. S. Voronina, et al.
Published: (2022-08-01)

DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS
by: N. E. Posokina, et al.
Published: (2019-07-01)

MANAGERIAL ACCOUNTING AND ENVIRONMENTAL PERFORMANCE OF BAKERY COMPANIES
by: Marian TAICU, et al.
Published: (2012-09-01)

Assessment of Wastewater Quality Discharged from Some Selected Bakeries in Benin City, Nigeria
by: Animetu Rawlings, et al.
Published: (2025-08-01)

Effect of Clipping Frequencies on Forage Production and Nutrient Value of Pasture Herbaceous
by: Khalid Ismail Saleem
Published: (2025-09-01)

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

Application of semi-finished products from wild raw materials to increase the nutritional value of baked products
by: F. A. Bischokova, et al.
Published: (2020-04-01)

Utilization of artichoke (<i>Cynara scolymus L.</i>) by-products for enhancing nutritional value and phytochemical content of cookies
by: A. S.M. Ammar, et al.
Published: (2024-10-01)

Improvement of methodology for assessing technological properties of grain and forecasting bakery product quality
by: P. V. Medvedev, et al.
Published: (2019-09-01)

Design of a Strategy for the Sustainable Development of the Bakery Industry in Medan City
by: Tania Alda, et al.
Published: (2025-01-01)

THE POSSIBILITY OF USING PECTIN OF CONIFEROUS TREES AS STRUCTURE-FORMING
by: N. M. Alabina, et al.
Published: (2018-12-01)