2010, № 10

1. Suvorov I.V., Shatnyuk L.N., Products of healthy food, fortified with micronutrients. // Food industry — 2008. — №10 — P. 62.

2. Bastrikov D., Pankratov G. New product from whole wheat corn // Grain products. — 2006. — №4. — P. 36-37.

3. Koryachkina S.Ya., Kuznetsova E.A., Prigarina O.M. Perfection of bread technology on the base of whole wheat and rye corn. // Vestnik OSU. — 2006. — №9. Part 2. — P. 284-288.

4. Matveeva I.V., Utarova A.G., Puchkova L.I. and others. New direction in creation of diabetic bread types technology. Review data. Series.: Baking and macaroni industry. — M.: CNIITEI of Grain products, 1994. — 44 p.

5. Yalaletdinova D.I., Sidorenko G.A., Popov V.P. Using of electrocontact electroadmission for baking of corn bread // Storing and working out of agricultural raw materials. — 2009. — №2. — P. 23-26.

6. Puchkova L.I., Enikeeva N.G., Smirnova N.N. Organoleptic appraisal of baked goods quality. Review data. Series.: Baking and macaroni industry. — M.: CNIITEI of Grain products, 1987. — 36 p.

7. Gromova I.A., Ozerova T.S., Azarova S.P.. Base system of organoleptic appraisal indexes as an instrument of projection and analysis of functional foodstuff quality// Collection of reports of the V jubilee school-conference with international participation "High-performance food technologies, methods and means for their realization" (Moscow city). — M. MGUPP, 2007. — P. 248-250.

8. Goncharov Yu.V. Innovation aspects of technologies working out of bread from germinating corns of wheat: Thesis of a candidate of technical science — Orel, 2008 — 175 p.

9. Ponomareva E.I., Zhuravlev A.A., Voropaeva O.N., Antonova N.A. Determination of complex index of bread quality // Food industry — 2008 — №10 — P. 84-85.

10. Sidorenko G.A. Working out of bread production technologies with using of electrocontact electroadmission: Thesis of a candidate of technical science — Orenburg, 2002 — 168 p.

11. Kuzmina S.S. Perfection of corn bread technology and its merchandising appraisal: Thesis of a candidate of technical science — Barnaul, 2006 — 129 p.

12. Novikova A.N. Modern technology of bread from whole wheat corn. Abstract. Thesis of a candidate of technical science — M.: 2004, 26 p.

13. Markitanova O.A. Working out of technological solutions of stability quality of bread from dispersed wheat corn. Abstract. Thesis of a candidate of technical science — M., 2005, 26 p.

14. Vishnyakov A.S., Pikus B.P. Source of natural vitamins // Grain products. — 1997. — №8. — P. 14-15.

15. Gapparov M.G., Kochetkova A.A., O.G. Shubina. Dietary fibers is a necessary "ballast" in a food allowance // Food industry. — 2006. — №6. — P. 56-58.

16. Jenkins D.J.A., Wolever T.M.S. et al. The glycaemic index of food tested in diabetic patients; a new basis for carbohydrate exchange favoring the use of legumes. // Diabetologia. — 1983. — Vol. 24. — P. 257-264.

17. Kurbanov S.K., Khasaev A.Sh., Gapparov M.M. Influence of different foodstuff on the sugar level in blood of patient with insular diabetes and obesity // Questions about nutrition. — 1991. — №1. P. 35-38.

18. Puchkova L.I. Laboratory practice of baking production technology — 3th edition. — M.: Light and food industry, 1982. — 232 p.

About this article