Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Proceedings of the Voronezh State University of Engineering Technologies

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Rodicheva N.V., Boltenko Y.A., Myachikova N.I., Zinov I.G., Frolova L.N., Derkanosova A.A. Influence of beetroot powder on the rheological properties of rye dough and the quality indicators of bakery products. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):40-46. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-40-46

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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12.06.2026
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Editor-in-Chief

Popov V.N.

About the Authors

N. V. Rodicheva
IREKS TRIER LLC

Cand. Sci. (Engin.), Director, Department of Quality Control and Certification, Shchipok St., 18, p. 3, Moscow, 115093, Russia

Y. A. Boltenko
Belgorod State National Research University

Cand. Sci. (Engin.), Food technology department, Pobedy Str., 85, Belgorod, 308015, Russia

N. I. Myachikova
Belgorod State National Research University

Cand. Sci. (Engin.), assistant professor, Food technology department, Pobedy Str., 85, Belgorod, 308015, Russia

I. G. Zinov
Belgorod State National Research University

Senior lecturer, Food technology department, Pobedy Str., 85, Belgorod, 308015 Russia

L. N. Frolova
Voronezh State University of Engineering Technologies

Doc. Sci. (Engin.), professor, Department of Food Production Machines and Apparatuses, Revolution Av., 19 Voronezh, 394036, Russia

A. A. Derkanosova
department, Voronezh State University of Engineering Technologies

Doc. Sci. (Engin.), professor, service and restaurant business, Revolution Av., 19 Voronezh, 394036, Russia