Vestnik On-line
Orenburg State University november 05, 2024   RU/EN
Headings of Vestnik
Pedagogics
Psychology
Other

Search
Vak
Антиплагиат
Orcid
Viniti
ЭБС Лань
Rsl
Лицензия Creative Commons

2006, № 1



Medvedev P.V., Bobrova V.V. SCIENTIFIC BASES OF BREAD QUALITY AND ASSORTMENT MANAGEMENT IN THE REGIONAccording to the complex appraisal of baking industry enterprises activity and to the studying of baking advantages of wheat flour, produced by flour-grinding regional enterprises it was established that the general reason of bread quality decrease, rise of defects and flaw, plan norms decrease of finished commodity yield, is the poor quality of flour because of lack of good raw materials base, which is supposition for search of technological measure improved baking quality of flour. The opportunity of albuminous concentrates using, picked out from the products of plant raw material with the aim of baking production processes regulation are regarded in this article.

Download

About this article

Authors: Medvedev P.V., Bobrova V.V.

Year: 2006


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

Crossref
Cyberleninka
Doi
Europeanlibrary
Googleacademy
scienceindex
worldcat
© Электронное периодическое издание: ВЕСТНИК ОГУ on-line (VESTNIK OSU on-line), ISSN on-line 1814-6465
Зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
Свидетельство о регистрации СМИ: Эл № ФС77-37678 от 29 сентября 2009 г.
Учредитель: Оренбургский государственный университет (ОГУ)
Главный редактор: С.А. Мирошников
Адрес редакции: 460018, г. Оренбург, проспект Победы, д. 13, к. 2335
Тел./факс: (3532)37-27-78 E-mail: vestnik@mail.osu.ru
1999–2024 © CIT OSU