Vol. 70 No. 3-4 (2026): Bakery of Russia

Vol. 70 No. 3-4 (2026)

Table of Contents

TECHNOLOGY AND PRODUCTION

Comparative evaluation of mineral composition and flour safety indicators of whole-ground wheat grain

Nadezhda N. Alekhina, Zhanna S. Romanenko, Elena I. Ponomareva, Svetlana I. Lukina

10-19
Abstract

INFORMATIZATION AND MANAGEMENT

Artificial intelligence in the design of functional food products: opportunities and limitations of digital screening of bioactive compounds

Maksim A. Kuznetsov

20-37
Abstract

MARKETING AND FINANCE

Reconfiguration of the Russian bakery industry within the FMCG framework: methodology, constraint model and managerial implications

Oleg M. Omelchenko

38-51
Abstract

APPLIED RESEARCH

Frozen bakery and retail bakery as a new architecture of the bread category: economics, technology and management decisions

Oleg M. Omelchenko

52-65
Abstract