Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664:621.891
Issue:1 (23)
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Influence goods characteristic of raw materials on quality flour product
Annotation
In article is considered broad circle of the questions, in accordance with improvement and equipment both for functional, and for traditional feeding. The Designed decisions passed experienced check and are used in practice. In whitness of functional additives determined an order of the introduction ингредиентовwill add the test in the absence of determined structured-mechanical parameters typical of rich liver and for gingerbread. Exactly such composition, both in qualitative, and in quantitative having appeared-pouring provides test necessary and gustatory parameters for reception on taste, aroma and condition of the soft part of bread, answering necessary requirements.
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Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 1. Development of hardware of videocomputer device
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Information analysis system for prediction of burn-education process of pasteurization of dairy products
- Production and processing methods Basilica
- Ways to improve the accuracy of dispensers for bulk foods
- Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation
- Design and research of centrifugal continuous mixer for mixtures for sports nutrition
- Development of an experimental ultrasonic ceramic membrane elements for wine processing
- Extraction during periodic injection of an extractant into the vapour phase
- Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products
- Effect of treatment of citrus fruits clementines by biopreparations on physiological and biochemical processes and indicators of quality in their refrigerated storage
- Prospects of the improvement of the process of the pulverizing vegetable cheese
- The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere
- Heat transfer in the Scraped Surface Heat Exchangers in the processing of viscous fluidswithnon-Newtonianproperties
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- The use of dry hopping technique in brewing
- Change of colorimetric properties the cooled meat of chicken at storage
- The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device"
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- Experimental study of capillary-evaporation burners for heat blocks field kitchens
- Current status and direction of development of fruit and vegetable processing industry
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- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 1)
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