Vol. 68 No. 5 (2024): Bakery of Russia

Vol. 68 No. 5 (2024)

Table of Contents

TECHNOLOGY AND PRODUCTION

Technological aspects of the use of non-traditional protein-containing raw materials in the production of flour products and assessment of their impact on consumer health

Maxim V. Pashnin , Abduvali Dz. Toshev

7-18
Abstract
The use of processed products of plant and animal origin as a basis for enriching bakery products

Martin A. Sargsyan, Elena V. Belokurova, Natalia M. Derkanosova

19-30
Abstract
Substantiation of the technology of production of bakery products from whole-ground flour using karkade powder

Anastasia V. Bychkova, Irina G. Belyavskaya

31-41
Abstract
Optimization of the technological process of radish cultivation in a controlled environment: comparison of the effect of using artificial lighting without a nutrient solution and with a specially prepared nutrient solution on radish yield

Alexey A. Bessarabov

42-55
Abstract

INFORMATIZATION AND MANAGEMENT

Application of food additives in cryotechnology of grain bread

Nadezhda N. Alyokhina , Irina A. Bakayeva , Elena I. Ponomareva , Svetlana I. Lukina

56-69
Abstract
Directions for improving the technology of confectionery pastilles from the point of view of "smart food"

Roman N. Dobrev, Irina G. Belyavskaya

70-79
Abstract

MARKETING AND FINANCE

Optimization of steps to develop the potential of non-primary exports in the Russian Federation

Vera V. Silakova

80-85
Abstract

APPLIED RESEARCH

Modeling the spread of epizootics in agricultural ecosystems and its impact on food security

Svetlana M. Lukina

86-95
Abstract
Technology of extruded dry compound feeds for service dogs based on grain and poultry meat

Asan B. Ospanov, Valentina I. Sidorova, Nadezhda I. Janvareva, Maya Zh. Bektursinova, Magzam M. Patsaev

96-104
Abstract