Bread
Combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. Using the yeast for leavening bread is Saccharomyces cerevisiae. Heartier consistency of Canadian bread.
Подобные документы
Analysis of the study of the effectiveness of the use of oat, buckwheat and rice leavens of spontaneous fermentation in the technology of bread products of various assortments. Development of discrete production and popularity of sourdough products.
статья, добавлен 20.07.2024Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.
статья, добавлен 03.06.2022Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.
реферат, добавлен 27.03.2012Мікровініфікація винограду сорту Каберне Совіньйон в умовах спонтанного бродіння та бродіння на автохтонних штамах винних дріжджів: Y-3645; Y-3646; Y-3647; Y-3648. Вплив різних штамів винних дріжджів Saccharomyces cerevisiae на ароматичний профіль вин.
статья, добавлен 31.08.2018Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.
доклад, добавлен 01.06.2014- 6. The Vermouth
Types of vermouthes. Classic Italian and French vermouth. The successful brands of vermouth, sold around the world. Moldovan vermouth "Bouquet of Moldova". Recipes Martini Bianco. Emblem "Martini & Rossi". Types of "Martini". How could drink vermouth.
презентация, добавлен 18.05.2015 - 7. Studies of food production and raw materials’ content relatively to genetically modified ingredients
Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.
статья, добавлен 26.07.2016 Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.
презентация, добавлен 04.03.2017Characteristics of starch that expand the possibilities of its use. Description of salad cream, ingredients from which it can be prepared. Substantiation of the possibility of replacing corn starch with tigernut starch in the preparation of salad cream.
статья, добавлен 17.06.2022- 10. Assessment of underutilized starchy roots and tubers for their applications in the food industry
Physico-chemical properties of starch and flour (high viscosity) isolated from tubers and roots of Taro, Yam and sweet potato commercially available in Australia and traditionally produced in Indonesia. Features of their application in the food industry.
книга, добавлен 21.02.2015 Choice of sugar substitute for bakery and confectionery products. Evaluation of the water absorption capacity of a cake with coconut sugar and mesquite flour. Reducing the moisture content of cakes. Increasing the nutritional and energy value of biscuits.
статья, добавлен 02.06.2022- 12. Mexican cuisine
General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.
презентация, добавлен 26.03.2015 - 13. Food
Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.
реферат, добавлен 16.10.2014 The concept of soft power and South Korea’s soft power strategy. Categorization of various types of soft power in the system of international relations. Academic disputes over Nye’s concept of soft power. Accomplishments of Hansik globalization program.
дипломная работа, добавлен 29.06.2016- 15. British cuisine
Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
контрольная работа, добавлен 16.11.2011 - 16. Seafood catering
Seafood - any form of sea life regarded as food by humans. History of eating fish and shellfish. Omega-3 fats as the natural anti-oxidants. Fresh and dried fish - a staple food for much of the population. Ingredients for to directions the crab cakes.
презентация, добавлен 05.03.2020 - 17. American food
Features American food. Cooking methods and common ingredients. Fats and oils in food. South variations and popular food (fast food, Coca-Cola). Some facts about American food. American Breakfast, lunch, dinner. Interesting facts about American drinks.
реферат, добавлен 25.03.2014 The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.
статья, добавлен 27.04.2023Процессы брожения, основанные на жизнедеятельности культурных дрожжей рода Saccharomyces. Вишневая мезга, полученная путем сбраживания в анаэробных условиях. Накопление глицерина, состав органических кислот и летучих компонентов сброженной вишневой мезги.
статья, добавлен 28.11.2016Analysis and justification of modern trends in the formation of a healthy diet, which dictate the need to create new products with increased biological and physiological value. The use of traditional agricultural raw materials plays a role in this.
статья, добавлен 01.09.2022A technology for the production of light beer is proposed, according to which light malt and dried crushed chicory roots 4% of malt are used as raw materials, and the enzyme preparation inulinase is introduced into the mixture at the mashing stage.
статья, добавлен 06.12.2024The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.
статья, добавлен 21.09.2022