Vol. 69 No. 3-4 (2025): Bakery of Russia

Vol. 69 No. 3-4 (2025)

Table of Contents

TECHNOLOGY AND PRODUCTION

Robust bioreactor management strategies for the production of food ingredients using adaptive control and digital twins under stochastic process perturbations

Kirill Yu. Zhigalov, Vladislav S. Stepanyuk, Timofey D. Abanin

10-19
Abstract
Designing gluten-free bread with improved properties

Sergey S. Sorokin, Gulsara Y. Rysmukhambetova, Alexandra I. Solovyova

20-35
Abstract

INFORMATIZATION AND MANAGEMENT

Machine learning methods with increased tolerance to skips and noise of sensory data for predictive quality management in the continuous production of food biologics

Kirill Yu. Zhigalov

36-44
Abstract
Construction of a neural network classifier of defects in pumping equipment of bakery industries based on simulated vibration spectra

Alexander A. Poletaev, Alexander E. Yablokov

45-56
Abstract

MARKETING AND FINANCE

Improving the efficiency of food enterprise based on the principles of lean production (on the example of Pims)

Tedi Yu. Schnitman, Elsa A. Sharykina

57-68
Abstract

APPLIED RESEARCH

Investigation of the possibilities of radiation sterilization of bakery products at the A.I. Burnazyan Federal Medical Biophysical Center in the context of the production of mass and functional types of bread in cooperation with the Russian University of Biotechnology

Oleg M. Omelchenko, Alexander V. Belousov

69-87
Abstract