Kuznetsova E.A., Koryachkina S.Ya., Prigarina O.M.
INFLUENCE OF NATURAL ORIGIN ANTISEPTICS ON SAFETY AND QUALITY OF GRAIN-BREAD ^{[№ 10 ' 2006]}
Using of feed resources on the base of rational combination of traditional and non-traditional types of raw materials at production of bakery goods gives opportunity to regulate chemical staff of products according to modern demands of food science. Particularly, using of honey and garlic extract promotes enrichment of vitamins, mineral elements, improvement of organoleptic and physical-chemical indexes of complete products, increase of microbiological purity of grain raw materials and rye-wheat grain bread.

Koryachkina S.Ya., Kuznetsova E.A., Prigarina O.M.
BREAD TECHNOLOGIES PERFECTION ON THE BASE OF WHOLE CORN OF WHEAT AND RYE ^{[№ 9 ' 2006]}
The results of research of combined using of the grain crop whole corn and flour with aim to enlarge the assortment of corn bread are presented in this article. It is established that flour using on the stage of dough mixing on the base of corn mass at the production corn rye-wheat bread allows improving organoleptic and physical-chemical indexes of dough and bread quality.