Showing 1 - 20 results of 21 for search 'PRINCIPLES OF BAKING TECHNOLOGY', query time: 1.12s Refine Results
  1. 1
    Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value
    Subjects: “...baked products...”
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    Article
  2. 2
    RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR
    Subjects: “...baking properties,...”
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    Article
  3. 3
    Half-Baked Logo Microworlds as Boundary Objects in Integrated Design
    by Chronis KYNIGOS
    Published 2007-10-01
    “... of digital media for education. It draws on the experience gained at the Educational Technology Lab...”
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    Article
  4. 4
    The research of moisture forms in the baking yeast by the thermogravimetric analysis method
    Subjects: “...baking yeast...”
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    Article
  5. 5
    TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES
    by Lupinskaya S.
    Published 2014-09-01
    Subjects: “...phyto-fermented baked milk...”
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    Article
  6. 6
    DIRECTIONS AND MECHANISMS OF STATE REGULATION OF THE PRODUCTION OF FUNCTIONAL BAKERY PRODUCTS
    by I. P. Bogomolova, E. A. Belimova
    Published 2014-04-01
    Subjects: “...baking industry...”
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    Article
  7. 7
    THE MAIN FACTORS, CRITERIA AND PRINCIPLES OF RESOURCE MANAGEMENT IN TODAY'S
    by S. A. Loskutov
    Published 2015-04-01
    Subjects: “...principles...”
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    Article
  8. 8
    SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR
    “... effect on the baking performance. The laboratory milling was performed following the principle of 100...”
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    Article
  9. 9
    Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model
    by Xiao Tan, Zaiwu Gong, Minji Huang, Zhou-Jing Wang
    Published 2017-02-01
    Subjects: “...social choice principles...”
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    Article
  10. 10
    Bronze-casting workshops of the Vengerovo-2 settlement (Baraba forest steppe)
    by Durakov I.A., Mylnikova L.N.
    Published 2021-05-01
    Subjects: “...technology....”
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    Article
  11. 11
    The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method
    by Grazina Juodeikiene, Lina Jakubauskiene
    Published 2005-01-01
    “...Food Technology and Biotechnology...”
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    Article
  12. 12
    DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION
    “..., they identified two critical control points in the technological process: dough fermentation and baking. Each CCP...”
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    Article
  13. 13
    Cluster analysis of indicators of the enterprise sustainable development
    “...The theoretical foundations, scientific and methodological principles to improve management...”
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    Article
  14. 14
    Technical investigation of substitutes for chemicalleavening agents in Chinese type desserts: a case study ofwalnut cookies
    by Lin, Chien -Ting, 林建廷
    Published 2017
    “... and technology can statements, but is with same of material, and different of proportion, and different of making...”
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  15. 15
    Approaches in cereal breeding
    “..., and frost and drought resistance, and improved scientific farming practices, baking and milling technologies...”
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    Article
  16. 16
    The Curriculum Development of Food and Beverage Preparation Area in Higher Vocational Education.
    by 陳靜怡
    Published 2003
    “... cooking skills, cookies production, baking, and the concept of food preparation and there are 14 courses...”
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  17. 17
    Korean diet: Characteristics and historical background
    “... to raw ingredients, traditional cooking methods and technology, fundamental principles, and knowledge...”
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    Article
  18. 18
    A Study of Expressional Forms of Ceramic Public Arts in Taiwan
    by CHEN-YULIN, 陳玉霖
    Published 2004
    “..., enamel, and baking . Types: Divided into eight major categories which are porcelain walls, 3D porcelain...”
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  19. 19
    Calculation of the process duration of thermo-moisture treatment of semi-finished products based on animal and vegetable raw materials
    “... on the hygro- and hydro-mechanical equilibrium of treated semi-finished products with technological media...”
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    Article
  20. 20
    Research of the Low Temperature Die Bonding Process for LED
    by Tsung-Han Yang, 楊宗翰
    Published 2013
    “.... Firstly, we studied the principle of the low temperature eutectic technology. Then, we mixed some...”
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