Equipment selection and modernization for producing flour products of whole-grain wheat with mollusc hydrolyzate additive

• Autorzy: Deyneka I. , Kireeva E. , Kramarenko D.

Warianty tytułu

RU

Podbor oborudovanija dlja proizvodstva muchnykh izdelijj iz cel'nogo zerna pshenicy s dobavkojj gidrolizata iz molljuskov

• Języki publikacji: EN

Abstrakty

EN

RU

Słowa kluczowe

EN

equipment; cutter; modernization; flour product; whole grain; wheat grain; mollusc; hydrolysate; grain product; wheat bakery product

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2014
• Tom: 14
• Numer: 1
• Opis fizyczny: p.28-36,fig.,ref.

Twórcy

autor

Deyneka I.

• Volodymyr Dahl East Ukrainian National University, Molodizhny bl., 20a, Luhansk, Ukraine

autor

Kireeva E.

• Luhansk Taras Shevchenko National University, Oboronnaya bl., 2, Luhansk, Ukraine

autor

Kramarenko D.

• Luhansk Taras Shevchenko National University, Oboronnaya bl., 2, Luhansk, Ukraine

Bibliografia

• 1. Apet Т.К., Pashuk Z.N., 1997.: Bread and bakery products (Technology cooking, recipe, baking): reference guide. – Мn.: LLC «Potpourri». – 320.
• 2. Arsenyeva L.Yu., 1987.: Development of technology for bread flour with low gluten content by using hydrophilic additives: diss. Ph. D. – К. – 17-20. (in Ukrainian).
• 3. Auerman L.Ya., 1984.: Technology bakery production. - I.: Light and food industries. – 66-67. (in Ukrainian).
• 4. Belyaev M.I., 1990.: Catering equipment. In 3 volumes V. 1 – Mechanical Equipment. – M. Ekonomika. – 559. (in Russian).
• 5. Bernardin J., 1980.: The rheology of concentrated gliadin solution. CC, 52, 3, p. II. – 136-145.
• 6. Bratersky F.D., 1994.: Enzymes grain.– М.: Kolos – 196. (in Russian).
• 7. Cherevko A.I., Popov L.N., 1988.: Catering equipment. In 3 Vols. – V. 2. – Trade and technological equipment. – M. Ekonomika. – 271. (in Russian).
• 8. Chizhov K.N., 1973.: Protein gluten and its transformation in the process of baking. – М.: food industry. – 135. (in Russian).
• 9. Deynichenko G.V., Efimova V.A., Postnov G.M., 2003.: Catering equipment. Reference to 3. parts. – part 1. – Kharkov. – "The world of engineering and technology". – 256. (in Ukrainian).
• 10. Drobot V.І., 2002.: Bakery Production Technology. – К.: Logos. – 149-155. (in Ukrainian).
• 11. Grishin A.S., Enkin L.S., 1974.: Effect of different methods on the quality of bread testoprigotovleniya. – М.: food industry. – 111. (in Russian).
• 12. Karnaushenko L., Shevchenko P., 2000.: Practical application of protein isolates in bread // Bakery products, № 9. – 19-20. (in Ukrainian).
• 13. Kavetsky G.D., 2006.: Technological processes and production (food) [Text]. – M.: Kolos. – 368. (in Russian).
• 14. Kirpichnikov V.P., Leenson G.H., 1990.: Directory of mechanics. Catering. Moscow: Economics. – 382. (in Russian).
• 15. Kretovich L., 1991.: Biochemistry of grain and bread. Moscow: Nauka. – 136. (in Russian).
• 16. Leonov I.T., Chupahin V.M., 1965.: Mechanized and automated production lines. - Moscow: Food Industry. – 28-30. (in Russian).
• 17. Machikhin S.A., Katznelson Y.M., Mikhailenko V.G. etc., 1988.: Intensification of bakery production – М.: TsNIITEIhleboproduktov. – 64. (in Russian).
• 18. Matveev I.V., Belyavskaya I.G., 2001.: Food additives and bread improvers as pastry. – М.: Publ MGUPP. – 115. (in Russian).
• 19. Mokshina O., Riabchykov M., 2012.: Prediction of quality of sewing department under unsteady operating mode change. Teka // Lublin university of technology, Vol.12, № 3. – 109-113.
• 20. Neznanov N.A., Talantov V.N. etc., 1992.: The intensification of the maturation process for semiwheat bread-based regulation of biotechnological properties of baker's yeast. – М.: TsNIITEIhleboproduktov. – 28. (in Russian).
• 21. Riabchykov M., Chelysheva S., Voloshina O., Mokshina O., 2013.: Thermomechanical polymer material molding techniques. Teka // University of Engineeryng and Economics in Rzeszow, Vol.13, № 4. – 208-218.
• 22. Safonov O.N., Pepper F.V, 2000.: System studies of food processing technology. – Kharkiv, 193. (in Ukrainian).
• 23. Shcherbakov V.G., Lobanov V.G., Prudnikova T.N., 1999.: Biochemistry of plant material. – М.: Kolos, 376. (in Russian).
• 24. Shlelenko L.A., 2006.: The bread in healthy eating / [Electron. resource], access mode: http://www.gosniihp.ru/17.htm
• 25. Skuratov O.D., 2002.: Product quality control of physical and chemical methods. 1. bakery products. – М.: DeLee. – 100. (in Russian).
• 26. Tsiganova T.B., 2001.: Technology bakery production. – М.: Kolos. – 430. (in Russian).
• 27. Uleysky N.T., Uleysky R.I., 2000.: Mechanical and thermal equipment catering. Rostov n / D: Phoenix. – 33. (in Russian).
• 28. Usembaeva J.K., 1999.: Biotechnology regulatory framework and the intensification of bakery production with new raw materials: diss…Doct. Techn. Science. – М. – 626. (in Russian).
• 29. Zolin V.P., 2000.: Technological equipment catering. – Moscow: IRPO, Academy. – 20. (in Russian).