Research and analysis of the features of the development of the production of bakery products from frozen semi-finished products based on the technology of delayed baking-Reference-Cited by-同舟云学术

Research and analysis of the features of the development of the production of bakery products from frozen semi-finished products based on the technology of delayed baking

Published:2022-06-01 Issue:1 Volume:1045 Page:012112
ISSN:1755-1307
Container-title:IOP Conference Series: Earth and Environmental Science
language:
Short-container-title:IOP Conf. Ser.: Earth Environ. Sci.

Author:

Terentev S E,Labutina N V,Kovaleva A E,Mirolubova S V,Tryabas Y A,Abramov V L,Vasilieva N K,Belyaev A M

Abstract

Abstract The paper presents the results of a study related to the use of grain products and technological chains, which makes it possible to identify the process of creating a product. The study analyzes the distinguishing features of traditional and modern technologies of using technologies and schematically provides a critical overview of the varieties of delayed baking, which began to actively develop in parallel with the development of technology.

Publisher

IOP Publishing

Subject

General Engineering

Link

https://iopscience.iop.org/article/10.1088/1755-1315/1045/1/012112/pdf

Reference10 articles.

1. Cluster approach for the development of the agro-industrial complex in the region;Chulkova;IOP Conf. Ser.: Earth Environ. Sci.,2021

2. Features of Machine-Technological Stations Organization in the System of Agro-Industrial Production;Terentyev;IOP Conference Series: Earth and Environmental Science,2020

3. Formation of a digital agricultural development system;Romanova Ju;IOP Conference Series: Earth and Environmental Science,2020

4. Assessment of the innovative development of agriculture in Russia;Khayrzoda;E3S Web of Conferences,2020

5. Development of classification of rheologically active microfillers for disperse systems with portland cement and super plasticizer;Smirnova;International Journal of Civil Engineering and Technology,2018