Vol. 67 No. 1 (2023): Bakery of Russia

TECHNOLOGY AND PRODUCTION

• Methodology of risk modeling in the business of integrated corporate entities of the agro-industrial complex

  Oleg M. Omelchenko, Alexey V. Lyalin

  34-46

  Abstract

  • 34-46 (Русский)

• The influence of viburnum and barberry powders on the rheological properties of wheat flour dough

  Irina G. Belyavskaya, Galina N. Dubtsova, Alexander A. Lomakin

  6-16

  Abstract

  • 6-16 (Русский)

• Dynamic modulus of thermoplastic polymers, promising for use in food industry equipment

  Vladimir P. Toshchevikov

  47-54

  Abstract

  • 47-54 (Русский)

• Analysis of the current state of application of secondary plant raw materials in the food industry

  Natalya A. Berezina, Evgenia V. Khmeleva

  17-33

  Abstract

  • 17-33 (Русский)

• Microbiological safety of artisan bread made from whole grain flour

  Natalya A. Shmalko, Natalya V. Matsakova, Stella V. Demchenko, Tamara V. Vanitskaya, Anna O. Voilova, Diana A. Monastyrnaya, Igor A. Nikitin, Igor V. Khomyakov

  55-64

  Abstract

  • 55-64 (Русский)