EFFECT OF NON-TRADITIONAL VEGETABLE RAW MATERIALS ON THE PROPERTIES AND BIOTECHNOLOGICAL STRUCTURE PASTRY
https://doi.org/10.20914/2310-1202-2015-3-157-160
Abstract
About the Authors
Y. P. KolomnikovaRussian Federation
Associate professor, department of service and restaurant business. phone (473) 255-37-72
A. A. Derkanosova
Russian Federation
associate professor, department of service and restaurant business. phone (473) 255-37-72
M. V. Manukovskaya
Russian Federation
associate professor, department of service and restaurant business. phone (473) 255-37-72
E. V. Litvinova
Russian Federation
master student, department of service and restaurant business. phone (473) 255-37-72
References
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2. Kolomnikova Ya.P., Litvinova E.V., Agrba E.R. Improved formulations of rye-wheat bread and buns bakery products unconventional vegetable raw materials. Aktual’naya biotekhnologiya. [Actual biotechnology], 2014, no. 4 (11), pp. 14-18. (In Russ.).
3. Belokurova E. V., Kolomnikova Ya. P., Litvinova E. V., Solokhin S. A. Development of technologies for bakery products increased nutritional value for catering. Khlebprodukty. [Bakery], 2015, no. 1, pp. 56-57. (In Russ.).
4. Vershinina O., Derevenko V. Production of bread increased biological value enriched with pumpkin oil cake. Khlebprodukty. [Bakery], 2010, no. 11. (In Russ.).
5. Verboloz E.I., Antufiev V.T., Kobyda E.V. Study to efficiency of preliminary preparing the milk products to conversion. Vestnik Mezhdunarodnoi akademii kholoda. [Bulletin of the International Academy of Refrigeration], 2014, no 3, pp. 69-72. (In Russ.).
6. Pelenko V.V., Zuev N.A., Olyshevskii R.G., Ivanenko V.P., Krysin A.G. Evaluation of meat grinder performance depending on their design and physical and mechanical properties of raw-material. Vestnik Mezhdunarodnoi akademii kholoda. [Bulletin of the International Academy of Refrigeration], 2015, no 1, pp. 9-15. (In Russ.).
Review
For citations:
Kolomnikova Y.P., Derkanosova A.A., Manukovskaya M.V., Litvinova E.V. EFFECT OF NON-TRADITIONAL VEGETABLE RAW MATERIALS ON THE PROPERTIES AND BIOTECHNOLOGICAL STRUCTURE PASTRY. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(3):157-160. (In Russ.) https://doi.org/10.20914/2310-1202-2015-3-157-160