Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-11-40-45
A.Y. Abdusheva, M. Sadygova, A. V. Kondrashova
The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value
{"title":"Improving the formulation of baursaks with the use of eggplant fruit powder","authors":"A.Y. Abdusheva, M. Sadygova, A. V. Kondrashova","doi":"10.32462/0235-2508-2021-30-11-40-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-11-40-45","url":null,"abstract":"The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74214561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-9-50-55
V. Skryabin, I. A. Saboiev, V. P. Sukhareva
Studies of the dependence of the degree of development of diabetes mellitus on the volume of consumption of bakery products were carried out in 22 regions located in various geographic and economic zones of the country. For each region, statistics on the consumption of bread products and the incidence of diabetes mellitus were determined for a significant period. Mathematical processing of the statistical data of the studied parameters made it possible to reveal a significant direct dependence (coefficient of the correlation effect of 0.62) on the volume of consumption of bread products, the degree of development of diabetes mellitus.
{"title":"Statistical studies of the consumption of bread products as a marker of the causes of the development of diabetes mellitus","authors":"V. Skryabin, I. A. Saboiev, V. P. Sukhareva","doi":"10.32462/0235-2508-2021-30-9-50-55","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-9-50-55","url":null,"abstract":"Studies of the dependence of the degree of development of diabetes mellitus on the volume of consumption of bakery products were carried out in 22 regions located in various geographic and economic zones of the country. For each region, statistics on the consumption of bread products and the incidence of diabetes mellitus were determined for a significant period. Mathematical processing of the statistical data of the studied parameters made it possible to reveal a significant direct dependence (coefficient of the correlation effect of 0.62) on the volume of consumption of bread products, the degree of development of diabetes mellitus.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84425402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-12-48-52
A. E. Tumanova, N. N. Tipsina, E. Strupan, O. A. Sizykh, O. Yabrova
Gentle technologies have been developed for processing wild plant raw materials growing on the territory of the Krasnoyarsk Territory, namely large burdock, medicinal dandelion, medicinal hemophlebus, common yarrow, carried out in order to obtain natural food fortifiers for bakery, flour confectionery and other food products. Vegetable powders of various degrees of grinding, with a particle size of 60-180mkm and less than 60mkm, containing inulin and other substances useful for health, were obtained. The technology of obtaining inulin from burdock and dandelion officinalis has been developed. A method of drying vegetable raw materials with infrared rays of various wavelengths was applied and studied. The obtained kinetic drying curves allowed us to establish that the drying rate depends on the type of raw material. As a result, drying modes (wavelength, heat flux power, duration) were determined for different parts of plants: for the aboveground part (leaves and inflorescences) and roots. The process of storing the obtained powders in sealed polymer packages of 3-5 kg at a temperature of (20±5)°C and relative humidity (70±5)% was studied. According to the results of organoleptic, physico-chemical and microbiological indicators, the shelf life of powders under these conditions is 18 months. Technical documentation for powders has been developed, approved and approved: roots of burdock, dandelion, medicinal hemophlebus and yarrow.
{"title":"Wild vegetable raw materials are a source of enriching food additives","authors":"A. E. Tumanova, N. N. Tipsina, E. Strupan, O. A. Sizykh, O. Yabrova","doi":"10.32462/0235-2508-2021-30-12-48-52","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-48-52","url":null,"abstract":"Gentle technologies have been developed for processing wild plant raw materials growing on the territory of the Krasnoyarsk Territory, namely large burdock, medicinal dandelion, medicinal hemophlebus, common yarrow, carried out in order to obtain natural food fortifiers for bakery, flour confectionery and other food products. Vegetable powders of various degrees of grinding, with a particle size of 60-180mkm and less than 60mkm, containing inulin and other substances useful for health, were obtained. The technology of obtaining inulin from burdock and dandelion officinalis has been developed. A method of drying vegetable raw materials with infrared rays of various wavelengths was applied and studied. The obtained kinetic drying curves allowed us to establish that the drying rate depends on the type of raw material. As a result, drying modes (wavelength, heat flux power, duration) were determined for different parts of plants: for the aboveground part (leaves and inflorescences) and roots. The process of storing the obtained powders in sealed polymer packages of 3-5 kg at a temperature of (20±5)°C and relative humidity (70±5)% was studied. According to the results of organoleptic, physico-chemical and microbiological indicators, the shelf life of powders under these conditions is 18 months. Technical documentation for powders has been developed, approved and approved: roots of burdock, dandelion, medicinal hemophlebus and yarrow.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82082470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-39-45
G.N. Kovalivker, A. Kosov, Yu. S. Larionov
In bio-agricultural technologies are considered additional factors that without chemical stimulants of plant growth by electromagnetic processing of seeds to increase yields from 12 % to 30 %, reducing the annual amount of applied mineral fertilizer required to produce one ton of grain, with the consistency of water resources for a specific field in a specific agro-ecological environment. The rationale for the inevitable transition to bioagriculture due to the lack of water for agricultural production in the coming years is given.
{"title":"Electromagnetic treatment of seeds for the purpose of maximum realization of their genetic potential","authors":"G.N. Kovalivker, A. Kosov, Yu. S. Larionov","doi":"10.32462/0235-2508-2021-30-7-39-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-39-45","url":null,"abstract":"In bio-agricultural technologies are considered additional factors that without chemical stimulants of plant growth by electromagnetic processing of seeds to increase yields from 12 % to 30 %, reducing the annual amount of applied mineral fertilizer required to produce one ton of grain, with the consistency of water resources for a specific field in a specific agro-ecological environment. The rationale for the inevitable transition to bioagriculture due to the lack of water for agricultural production in the coming years is given.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74776532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-36-38
T. Nikiforova, S. Solovykh, G. Sidorenko, I. Khon
The article discusses issues related to the rational use of by-products of cereal production. A comparative characteristic of the chemical composition of by-products of cereal production is given. The ways of using secondary raw materials of cereal production in the production of products for the prevention of diabetes mellitus are outlined.
{"title":"Using by-products of cereal production in order to create products for the prevention of diabetes mellitus","authors":"T. Nikiforova, S. Solovykh, G. Sidorenko, I. Khon","doi":"10.32462/0235-2508-2021-30-8-36-38","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-36-38","url":null,"abstract":"The article discusses issues related to the rational use of by-products of cereal production. A comparative characteristic of the chemical composition of by-products of cereal production is given. The ways of using secondary raw materials of cereal production in the production of products for the prevention of diabetes mellitus are outlined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78555876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-12-44-47
I. E. Minevich, A. A. Goncharova, L. Zaytseva, A. Volkova, V.I. Yschapovsky,
Nowadays, sprouting grain and seeds has become a steady trend in healthy eating. Sprouted crop seeds are called malt. Malt products improve the quality of baked goods and have a health improving effect on the human body. Flaxseeds contain all the macronutrients needed for a healthy diet. The purpose of the work is to obtain flaxseed malt and evaluate its use as an ingredient in flour products. The objects of the research were oilseeds: initial and sprouted, as well as muffins prepared with their use. Germination of seeds was carried out in special trays at a temperature of 18 – 20°C with the addition of water in a ratio of 2:1. The seeds were germinated for 5 days with periodic moistening. The seed germination process was stopped by drying to the required moisture content. There are proposed methods for obtaining various types of malt products from flax seed. The influence of malt products on the quality of muffins was investigated to assess the prospects for the use of flax malt. The positive effect of flax malt is shown on the technological and organoleptic properties when replacing 10% of wheat flour of muffins when carrying out test laboratory baked goods. Malt contains products of limited hydrolysis of polysaccharides, proteins: oligosaccharides, polypeptides, which have high biological activity. The introduction of such additives into the formulation of products increases their saturation with biologically active substances
{"title":"Production and use of flaxseed malt","authors":"I. E. Minevich, A. A. Goncharova, L. Zaytseva, A. Volkova, V.I. Yschapovsky,","doi":"10.32462/0235-2508-2021-30-12-44-47","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-12-44-47","url":null,"abstract":"Nowadays, sprouting grain and seeds has become a steady trend in healthy eating. Sprouted crop seeds are called malt. Malt products improve the quality of baked goods and have a health improving effect on the human body. Flaxseeds contain all the macronutrients needed for a healthy diet. The purpose of the work is to obtain flaxseed malt and evaluate its use as an ingredient in flour products. The objects of the research were oilseeds: initial and sprouted, as well as muffins prepared with their use. Germination of seeds was carried out in special trays at a temperature of 18 – 20°C with the addition of water in a ratio of 2:1. The seeds were germinated for 5 days with periodic moistening. The seed germination process was stopped by drying to the required moisture content. There are proposed methods for obtaining various types of malt products from flax seed. The influence of malt products on the quality of muffins was investigated to assess the prospects for the use of flax malt. The positive effect of flax malt is shown on the technological and organoleptic properties when replacing 10% of wheat flour of muffins when carrying out test laboratory baked goods. Malt contains products of limited hydrolysis of polysaccharides, proteins: oligosaccharides, polypeptides, which have high biological activity. The introduction of such additives into the formulation of products increases their saturation with biologically active substances","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82476992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-50-53
Yu.V. Syrets, T. G. Bogatyreva, V.A. Vas'kina
The article presents the results of research on the development of custard technology using amaranth flour, starch complex, sunflower oil and protein-polysaccharide mixture (BPS). To enrich the custard, instead of butter, sunflower oil was introduced, which is a source of vitamin E and essential fatty acids (linoleic and linolenic), does not contain cholesterol, and also serves as a source of energy and plastic material for humans. Soy protein isolate and dry whey were intended as a protein in BPS, and sodium alginate, gum arabic and pectin were intended as polysaccharides. On the basis of physical and chemical studies, the optimal combinations of polysaccharides, the percentage of amaranth flour and starch in the cream have been established. It was found that soy-based protein has better physicochemical and organoleptic characteristics in comparison with whey. Research results show that encapsulation in BPS improves the structure of the cream, reduces the density and cost of the product. Custard recipes have been developed based on soy protein isolate and whey powder, with the addition of vegetable oil and amaranth flour. The use of encapsulation allows you to enrich the product with useful oils and dietary fiber. A functional product has been obtained, without the addition of dairy products and wheat flour.
{"title":"Investigation of the effect of amaranth flour and the protein base of the emulsion gel on the quality of custard cream","authors":"Yu.V. Syrets, T. G. Bogatyreva, V.A. Vas'kina","doi":"10.32462/0235-2508-2021-30-7-50-53","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-50-53","url":null,"abstract":"The article presents the results of research on the development of custard technology using amaranth flour, starch complex, sunflower oil and protein-polysaccharide mixture (BPS). To enrich the custard, instead of butter, sunflower oil was introduced, which is a source of vitamin E and essential fatty acids (linoleic and linolenic), does not contain cholesterol, and also serves as a source of energy and plastic material for humans. Soy protein isolate and dry whey were intended as a protein in BPS, and sodium alginate, gum arabic and pectin were intended as polysaccharides. On the basis of physical and chemical studies, the optimal combinations of polysaccharides, the percentage of amaranth flour and starch in the cream have been established. It was found that soy-based protein has better physicochemical and organoleptic characteristics in comparison with whey. Research results show that encapsulation in BPS improves the structure of the cream, reduces the density and cost of the product. Custard recipes have been developed based on soy protein isolate and whey powder, with the addition of vegetable oil and amaranth flour. The use of encapsulation allows you to enrich the product with useful oils and dietary fiber. A functional product has been obtained, without the addition of dairy products and wheat flour.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87238641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-8-15-19
O.A. Ilyinа
The article presents the results of the analysis of literary sources – textbooks, monographs, articles, standards and technical regulations for the formation of the main term of bakery production – «bakery products». It is established that the formation of the term «bakery products» occurred gradually and finally it was formulated in GOST R 51785–2001. The term is now widely used in industry and cross industry regulatory documents. Its change will entail a lot of normative work not only at the sectoral, but also at the intersectoral and interstate levels.
本文介绍了对文献来源——教科书、专著、文章、标准和技术法规的分析结果，以形成面包房生产的主要术语“面包房产品”。可以确定的是，术语“烘焙产品”的形成是逐渐发生的，最终在GOST R 51785-2001中制定。该术语现在广泛用于行业和跨行业监管文件中。它的改变不仅需要在部门一级，而且需要在部门间和州际一级进行大量的规范工作。
{"title":"Bakery products. Analysis of the formation of the main term in the bakery industry","authors":"O.A. Ilyinа","doi":"10.32462/0235-2508-2021-30-8-15-19","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-8-15-19","url":null,"abstract":"The article presents the results of the analysis of literary sources – textbooks, monographs, articles, standards and technical regulations for the formation of the main term of bakery production – «bakery products». It is established that the formation of the term «bakery products» occurred gradually and finally it was formulated in GOST R 51785–2001. The term is now widely used in industry and cross industry regulatory documents. Its change will entail a lot of normative work not only at the sectoral, but also at the intersectoral and interstate levels.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90778026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-10-48-51
E. N. Nepomnyashchikh, N. V. Prisukhina, L. Ermosh
The paper presents the results of a study on the development of a recipe for a thermal stability bakery filling from small-fruited Siberian pears. In the study, 5 variants of fillings formulations were worked out, slightly differing in their composition and the ratio of components. The composition of the fillings included such components as pear puree, milk powder, powdered sugar, butter, chopped cashew nuts, pectin, agar, starch.
{"title":"Development of thermostable filling for bakery products based on Siberian pear puree","authors":"E. N. Nepomnyashchikh, N. V. Prisukhina, L. Ermosh","doi":"10.32462/0235-2508-2021-30-10-48-51","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-10-48-51","url":null,"abstract":"The paper presents the results of a study on the development of a recipe for a thermal stability bakery filling from small-fruited Siberian pears. In the study, 5 variants of fillings formulations were worked out, slightly differing in their composition and the ratio of components. The composition of the fillings included such components as pear puree, milk powder, powdered sugar, butter, chopped cashew nuts, pectin, agar, starch.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75743590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.32462/0235-2508-2021-30-7-36-38
T. S. Shteinberg, All-Russian Scientific, O. Morozova
The results of evaluating the metrological characteristics of an experimental sample of a scanning flour analyzer when determining the optical properties of components along the traceability chain of the production of group A pasta by the digital image method with alternate replacement of standard flatbed scanners (imitation of several copies of a scanning analyzer in different laboratories) are presented.
{"title":"Evaluation of the metrological characteristics of a scanning flour analyzer in determining the optical properties of components by digital image analysis","authors":"T. S. Shteinberg, All-Russian Scientific, O. Morozova","doi":"10.32462/0235-2508-2021-30-7-36-38","DOIUrl":"https://doi.org/10.32462/0235-2508-2021-30-7-36-38","url":null,"abstract":"The results of evaluating the metrological characteristics of an experimental sample of a scanning flour analyzer when determining the optical properties of components along the traceability chain of the production of group A pasta by the digital image method with alternate replacement of standard flatbed scanners (imitation of several copies of a scanning analyzer in different laboratories) are presented.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"158 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76263773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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