About the Journal

The main tasks of the journal are: summarizing scientific and practical achievements in the field of bread baking, pasta and confectionery technologies, methods of dough preparation, dough rheology, the use of enzymes and non-traditional raw materials in bread baking, frozen dough, including bread biotechnology, sensory qualities, shelf life, and safety.

Both Russian and foreign specialists working in the field of milling production, production of bakery, pasta, and confectionery products are invited to publish in the journal.

The journal publishes theoretical, analytical, and scientific articles, reviews of articles and books in the field of all aspects of bread, pasta, and confectionery production.