Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread-Reference-Cited by-同舟云学术

Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread

Published:2022-12-30 Issue:4 Volume:4 Page:
ISSN:2712-7648
Container-title:Health, Food & Biotechnology
language:
Short-container-title:jour

Author:

Akulich Alexander V.¹,Samuylenko Tatyana D.¹^ORCID

Affiliation:

1. Belarusian State University of Food and Chemical Technologies

Publisher

Moscow State University of Food Production

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference21 articles.

1. Akulich, A. V., & Samuilenko, T. D. (2020). Analiz proizvodstvennogo tsikla zavarochnykh otdelenii khlebopekarnykh predpriyatii Respubliki Belarus'. Khranenie i pererabotka sel'khozsyr'ya, 4, 126–138. https://doi.org/10.36107/spfp.2020.i4

2. Ashirova, Yu. A. & Tsyganova, T. B. (2009). Tekhnologiya rzhanykh polufabrikatov s primeneniem poslespirtovoi bardy iz topinambura. Khleboprodukty, 11, 44–46.

3. Bogatyreva, T. G., Yumatova, N. P. & Mironova, A. A. (2008). Ispol'zovanie zakvaski na tritikalevoi muke pri proizvodstve rzhano-pshenichnogo khleba. Konditerskoe i khlebopekarnoe proizvodstvo, 8, 23–25.

4. Gurinova, T. A., Samuilenko, T. D., & Nazarenko, E. A. (2013). Issledovanie tekhnologicheskogo protsessa prigotovleniya sbrozhennykh zavarok v postoyanno izmenyayushchikhsya usloviyakh raboty khlebopekarnykh predpriyatii. Vestnik Mogilevskogo gosudarstvennogo universiteta prodovol'stviya, 2 (15), 9–13.

5. Ibragimova, S. I., Rimareva, L. V. & Pogorzhel'skaya, N. S. (2006). Osobennosti uslovii kul'tivirovaniya drozhzhei Saccharomyces cerevisiae na pitatel'nykh sredakh, skonstruirovannykh na osnove pshenichnogo susla i spirtovoi bardy. Khranenie i pererabotka sel'khozsyr'ya, 6, 44–47.