Россия,115093, Москва,
1-й Щипковский пер., 20.

(495) 959-66-49 (редакция),
(495) 959-66-74 (бухгалтерия),
Эл. почта: khleb@khlebprod.ru


Research . Technology

Заголовок Дата публикации
The influence of enzymatic hydrolyzate of sprouted green buckwheat grains and packaging on the quality and microbiological purity of frozen semi-finished products Information. Advice 04 февраля 2019
The influence of the color of the base material with the addition of corn flour to assess the quality and safety of pasta 04 февраля 2019
Substantiation of rational dosage of pumpkin puree in the production of rich crackers 04 февраля 2019
Technology of convective heat transfer between the heat carrier and the product (bread) 04 февраля 2019
Assessment of methods for determining the volume of bread and bakery products 04 февраля 2019
Investigation of the effect of free moisture and the degree of bond strength between water molecules and substances of bagels products on the preservation of freshness with accelerated technology 04 февраля 2019
Optimization of production for technology of crapless biscuit with the addition of carrot 04 февраля 2019
Bread without yeast – the truth and fiction 25 декабря 2018
Compulsory heat exchange between the heat carrier and bread when moistening air in the baking camera 25 декабря 2018
Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour 25 декабря 2018
Set of the physical and chemical processes developing at the dough batch 25 декабря 2018
Hydrocolloids of a flax seeds in technology of gluten free muffins 25 декабря 2018
Justification of component composition of dry grain mix for a fast food on tourist routes 25 декабря 2018
About the innovation projects on mastering of technologies of deep processing of grain crops 25 декабря 2018
About need of grain production of wheatimprover improver 10 декабря 2018
The development of the biotechnology of wheat bread with high quality and microbiological resistance for conditions of discrete production 10 декабря 2018
Features of products for processing of two-component mixes of wheat and flax 10 декабря 2018
Technology of macaroni products of high nutritional value in ultrasonic field 10 декабря 2018
Development and assessment of quality of bread with addition of water-ethanol extract of Amur mountain ash 10 декабря 2018
Changes in proteinproteinase complex of wheat flour during long-term storage 10 декабря 2018


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