Abstract To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose study is improve bakery products, which consists addition flour. was carried out at Volgograd State Agrarian University. Wheat bread backed by straight dough method...

background edible salt is the most commonly used food additive worldwide. therefore, any contamination of table salt could be a health hazard. objectives the present study aimed to determine the levels of heavy metals in table and bakery refined salts. materials and methods eighty-one table refined salt samples and the same number of bakery refined salt samples were purchased from retail market...

This article considers the possibility of replacing part wheat flour with cereals made buckwheat, rice and millet. The proposed solution will reduce technological cycle production bakery products, which energy costs. On other hand, enterprises food industry be able to residues educate consumer in culture rational nutrition. authors considered change physical chemical parameters dough process fe...

Already in Lamport’s bakery algorithm, integers are used for fair schedulers of concurrent processes. In this paper, we present the extension of a fair scheduler from ‘static control’ (the number of processes is fixed) to ‘dynamic control’ (the number of processes changes during execution). We believe that our results shed new light on the concept of fairness in the setting of dynamic control.

Lipases are the most pliable biocatalyst and bring about a wide range of bioconversion reactions, such as hydrolysis, interesterification, esterification, alcoholysis, acidolysis and aminolysis. Lipases can act on a variety of substrates including natural oils, synthetic triglycerides and esters of fatty acids. They are resistant to solvents and are exploited in a broad spectrum of biotechnolog...

Strains of baker's yeast conventionally used by the baking industry in Japan were tested for the ability to sporulate and produce viable haploid spores. Three isolates which possessed the properties of baker's yeasts were obtained from single spores. Each strain was a haploid, and one of these strains, YOY34, was characterized. YOY34 fermented maltose and sucrose, but did not utilize galactose,...