[PDF][PDF] Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread
I Hetman, L Mykhonik, O Kuzmin, A Shevchenko - 2021 - pdfs.semanticscholar.org
Introduction. The aim of the research was to determine the carbohydrate-amylase complex
of oatmeal and green buckwheat flour, the process of preparation of spontaneous …
of oatmeal and green buckwheat flour, the process of preparation of spontaneous …
Study of the influence of meals of wheat and oat germs and wild rose fruits on the fermenting microflora activity of rye-wheat dough
S Oliinyk, O Samokhvalova, N Lapitskaya… - Eureka: Life …, 2020 - journal.eu-jr.eu
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat
germs (OGM) in amount 10… 20%, and also ones of wild rose fruits (WRFM) in amount 2 …
germs (OGM) in amount 10… 20%, and also ones of wild rose fruits (WRFM) in amount 2 …
The Use of Leaven of Spontaneous Fermentation of Cereal Flours in the Technology of Healthy and Dietary Bakery Products
L Mykhonik, I Hetman - … and Fortification of Foods for a Healthy …, 2022 - taylorfrancis.com
This chapter describes the use of spontaneous starter cultures to speed up fermentation
processes in the preparation of wheat, wheat-rye and gluten-free bread in small bakeries. It …
processes in the preparation of wheat, wheat-rye and gluten-free bread in small bakeries. It …
Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies
ЛА Михонік, ІА Гетьман… - ПРОДОВОЛЬЧІ …, 2023 - iprjournal.kyiv.ua
Subject. Sourdoughs of spontaneous fermentation from buckwheat, oat and rice flour, as
well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is …
well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is …
Ikan fermentasi nusantara: Tradisi, manfaat gizi, dan kekayaan budaya
E Ernitasari, F Nur, H Hafsan - … Informasi Sains dan …, 2023 - journal3.uin-alauddin.ac.id
Tradisi fermentasi ikan yang tertanam dalam sejarah budaya dan gastronomi Indonesia,
memperlihatkan warisan kuliner negara yang kaya. Fermentasi ikan terutama bergantung …
memperlihatkan warisan kuliner negara yang kaya. Fermentasi ikan terutama bergantung …
ОСОБЛИВОСТІ ВИКОРИСТАННЯ ЗАКВАСОК СПОНТАННОГО БРОДІННЯ В ХЛІБОПЕЧЕННІ
ОВ Науменко, ІА Гетьман, КЄ Королюк… - ПРОДОВОЛЬЧІ …, 2023 - iprjournal.kyiv.ua
Анотація Предмет. Хлібопекарські закваски спонтанного бродіння, розведені на
нетрадиційних поживних середовищах. Мета. Інформаційно-патентний пошук щодо …
нетрадиційних поживних середовищах. Мета. Інформаційно-патентний пошук щодо …
[HTML][HTML] Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour
O Bilyk, OK Lytvynenko, Y Bondarenko… - Восточно …, 2020 - cyberleninka.ru
The development of a complex bakery improver" Freshness CDP SUPER"(Ukraine) to slow
down the staling of products developed for accelerated technologies is urgent. It contains …
down the staling of products developed for accelerated technologies is urgent. It contains …
Traditional Ukrainian Bread Making
S Mykolenko, T Lebedenko, A Ziubrovskyi - Traditional European Breads …, 2023 - Springer
In Ukrainian culture bread is closely connected with holiness, joy, happiness, health, well-
being, cordiality, hospitality, the human life, and magic power. Bread was the most important …
being, cordiality, hospitality, the human life, and magic power. Bread was the most important …
ПРО ІНСТИТУТ
L Mykhonik, I Hetman, O Naumenko - iprkyiv.com
Subject. Sourdoughs of spontaneous fermentation from buckwheat, oat and rice flour, as
well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is …
well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is …