Vestnik On-line
Orenburg State University december 02, 2021   RU/EN
Headings of Vestnik
Pedagogics
Psychology
Other

Search
Vak
Антиплагиат
Orcid
Viniti
ЭБС Лань
Rsl
Лицензия Creative Commons

2012, № 1 (137), pages 214–221

doi: 10.25198/1814-6457-2012-137-1-214-221

Sidorenko G.A., Popov V.P., Zinyukhin G.B., Yalaletdinova D.I., Zinyukhina A.G. ELECTROCONTACT ENERGY DRIVE FOR BAKING BREADThis 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.Key words: baking, bread, crust-free bread, electrocontact bakery, the glycemic index.

Download
References:

1. Auerman L.Ya. Technology of Bread Making. — М.: Light and Food Industry, 1984. — 415 p.

2. Ponomareva A.N. Participation of free amino acids in the reaction of melanoidin creation at bread making: Thesis. … Candidate of biological sciences.- М., 1964. — 272 p.

3. Kretovich V.L., Tokareva P.P. Problems of bread nutritional value. — М.: Nauka, 1978. — 250 p.

4. Skurikhin I.M., Nechaev A.P. All about food in terms of the chemist. — M.: High School, 1991. — 288 p.

5. Sheveleva G.I. Development of ways to increase the vitamin value of bakery products. Thesis. ... Candidate of technical sciences. — M. -1992 — 178 p.

6. Ilyasov S.G., Shomuradov T.Sh., Kirakosyan Yu.R., Panin A.S. Baking of Uzbek round bread in a field of the IR heating // Math. universities. Food technology. — 1988. — № 6. -P. 50-52.

7. Rubenthaler G.L., Huang M.L. Steamed dread. I. Chinese steamed bread formulation and inferaction //Cereal Chem. –1990 . –v. 67. -№ 5. -Р. 471-475.

8. Selyagin V.G., Enkina L.S., Fikhtengolts N.N. Effect of microwave heating on the quality of wheat bread // Math. universities. Food technology. -1986. — № 5. -P. 47-49.

9. Danilov A.M., Khachaturian E.E., Dzhangirov A.P. Effect of microwave heating on the quality of bakery products // Proc. Reports. 6 Union. scientific and technikal conference. "The electro physical processing methods of food products and agricultural raw materials". -M., 1989. -P. 137-138.

10. Dzhabrailov A.D., Dolidze G.V. Features of heat treatment of dough with EC method // Proc. Reports. All-Union. scientific and technical conference. “Improvement of technological processes of new food products and dietary supplements production. The use of sec. raw of food resources” Part 2 / Center. Management Board. All-Union. STS food industry. — Kiev, 1991. -P. 44-45.

11. Matveeva I.V., Utarova A.G., Puchkova L.I, etc. A new direction in the creation of diabetic breads production technology. Review of inf. Series: Bakery and pasta industry. — M.: TSNIITEI Bread products, 1991. — 44 p.

12. Ostrovsky Ya.G. Investigation of processes of brewing preparation and baking of bread without crust with electrocontact heating. Thesis ... Candidate of technical sciences. — M, 1954. — 182 p.

12. Baker J.C. and Mize M.D. Effect of temperature on dough properties I. // Cereal Chemistry. — 1939. -v.26. -№ 4. — Р. 76-81.

13. Baker J.C. and Mize M.D. Effect of temperature on dough properties II. // Cereal Chemistry. -1939. — v. 26 — № 5. — Р. 52-55.

14. Ginzburg A.S. The modern design of bakery ovens. — M.: Pishchepromizdat, 1958. — p. 40-45.

15. Kulman A.G. Colloids in the bakery. — M.: Pishchepromizdat, 1953. -247 p.

16. Danilesko S.V. Production of zwiebacks baked with EC // Bakery and confectionery industry, 1985. — № 12. -P. 13-14.

17. Danilesko S.V. Installation of electric-energy supply for the production of bakery // Bakery and confectionery industry, 1986. — № 1. -P. 17-19.

18. Dzhabrailov A.D., Leontieva I.M. Combined baking (EC-UHF) of nice zwiebacks // Proc. reports. 6-Union. scientific and technical conference. "Electrophysical methods of processing of food products and agricultural raw materials". — M, 1989. — P. 232-233.


About this article

Authors: Zinyuhin G.B., Zinyuhina A.G., Sidorenko G.A., Popov V.P., Yalaletdinova D.I.

Year: 2012

doi: 10.25198/1814-6457-2012-137-1-214-221

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
1999–2021 © CIT OSU