Food engineering: technology of gluten-free baked products
Annotation
In recent years, there has been increased the demand of gluten free products for the customers with coeliac disease. In the study, the basic trends and directions for production gluten free foods was considered. It was defined the basic groups of gluten free raw materials for development of new formulations and technologies in production flour goods and was consider their properties.
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Articles in current issue
- School of Physical and Chemical Mechanics
- Technology of the vitaminized bread «VITAMET»
- Psychorheological properties of bread «VITAMET»
- The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution
- The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
- Formation of criterion function of an estimation of quality раскатки flaky pastry
- Improving of the efficiency of heat transfer in the drying process of phospholipid emulsion of sunflower oil in the rotary-film apparatus
- Topinambur as mean of treatment and preventive maintenance of various diseases
- Research of influence of various fats on quality sweetend condensed developed from dried milk.
- Solution to the problem of diffusion in a membrane applied to the separation of emulsions.
- Kinematic synthesis and analysis of slider-crank mechanisms of third class with preset cyclegram and slider guide positon
- Fabrication and study of the effectiveness of working bo-dies ovoscheochistitelnyh machines impulsive action
- Investigation of possibilities for the improvement of working bodies ovoscheochistitelnyh machines when pulsed
- Model performance Peeler continuous action principle depending on the basic parameters of the process implemented by pulsed
- Complex approach to enhancement of colloidal stability of beer
- Search the rational method of drying sunflower seeds
- Sourses of infra-red radiation with a power supply for heat treatment of foodstuff
- Dry roasting the kernels of sunflower seeds by infrared radiation
- Improving the efficiency of alcohol production by carrying out several process steps in one unit. 2. Making of mechanics and enzymatic processing of grain raw material in KSIBA
- A new method for solving the Dirichlet problem for the longitudinal flow past a thin body of the rotating perfect fluid.
- Optimisation of a technological stream multiproduct manufacture of the bakers products
- Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.
- Antioxidant properties of fermented milk product with germinated barley grain.
- Mathematical modelling of current of phosphatide concentrate in the aperture of extruder matrix
- One use of Discrete abrasive coating in treater
- Early prognostication of the losses of fruit production during the refrigeratory storage
- Influence terms of cultivation on the productivity and quality of years for baking of bread.
- Electrophysical Methods of Influence in Dairy Processing Technologies
- The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production
- Reduction of indolylnitroethylphosphonates and indolylnitropropanoates
- The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters
- About thermal conductivity of brown algae.
- Application of functional additives and nonconventional kinds of raw material in the baking industry.
- Phytoextracts in modern production of meat frozen semi-finished products
- Methods to prevent spoilage of dry agricultural products in
- Biological value of milk-fed veal protein
- Meat and meat products spoilage microflora vital functions suppression by means of hurdle technology
- About thermal conductivity of 26% cream for whipping plantbased "Curl".