Sidorenko G.A., Popov V.P., Zinyukhin G.B., Yalaletdinova D.I., Zinyukhina A.G.
ELECTROCONTACT ENERGY DRIVE FOR BAKING BREAD ^{[№ 1 ' 2012]}
This article contains information about the features of different ways of energy drive, used in baking. Particular attention is paid to electrocontact energy drive, as a method of baking, which allows to t maximally preserve the useful properties of raw materials, which has the lowest glycemic index and reducing the formation of undesirable substances indigestible by the human body joints.

Yalaletdinova D.I., Sidorenko G.A., Popov V.P.
OPTIMIZATION OF TECHNOLOGICAL PARAMETERS AND EVALUATION OF ENVIRONMENTAL FRIENDLINESS OF CORN BREAD PRODUCTION BAKED BY ELECTROCONTACT METHOD ^{[№ 12 ' 2010]}
The study presents optimization of technological parameters of corn bread production baked by electrocontact method. Based on the results of two-factor experiment, regressional relationships were obtained showing dependency of complex factor of organoleptical properties, complex factor of physicochemical properties, complex factor of biological value of corn bread baked by electrocontact method from grain mass size modulus and duration of grain semiproduct fermentation. The study covers evaluation of environmental friendliness of corn bread production baked by electrocontact method in comparison with corn bread of traditionally radiative-convective baked goods.

Yalaletdinova D.I., Sidorenko G.A., Popov V.P.
COMPLEX INDEXES OF QUALITY DETERMINATION OF CORN BREAD WITH ELECTROCONTACT TYPE OF BAKING ^{[№ 10 ' 2010]}
The method of production of corn bread with using of electrocontact baking is presented in this article. The authors offer complex indexes of organoleptic and physical-chemical features and complex indexes of this product