Вестник МГТУ, 2025, Т. 28, № 4/2.

Вестник МГТУ. 2025. Т. 28, № 4/2. С. 673-686. DOI: https://doi.org/10.21443/1560-9278-2025-28-4/2-673-686 B a k h m e t , M . P ., P o l y a k o v a , V . V ., M i l e v s k i y , V . V ., A f o n i n , D . V . e t a l. 2 0 2 1 . E c o n o m i c a n a l y s i s o f b r e a d a n d b a k e r y p r o d u c t s m a r k e t i n R u s s i a . P r o c e e d i n g s o f V I I I n te r n . c o n f . Bakery, confectionery and pasta products o fXXI century, 1 6 - 1 8 S e p t e m b e r , 2 0 2 1 . K r a s n o d a r , p p . 2 5 9 - 2 6 4 . E D N : D U T C H W . ( I n R u s s .) G o r e l i k o v , A . A ., P l a k h o t n i k o v a , E . V . 2 0 2 3 . D e t e r m i n i n g t h e r a t i n g o f i m p o r t a n c e o f te c h n i c a l c h a r a c t e r i s t i c s i n t h e p r o c e s s o f b u i l d i n g o f a q u a l i t y h o u s e . Izvestiya Tula State University. Technical Sciences, 3 , p p . 2 0 9 - 2 1 2 . D O I : h t t p s : / / d o i . o r g / 1 0 . 2 4 4 1 2 / 2 0 7 1 - 6 1 6 8 - 2 0 2 3 - 3 - 2 0 9 - 2 1 3 . E D N : R P S H W G . ( I n R u s s . ) G r u z d e v , G . V ., G r u z d e v a , V . V ., M a k s i m c h u k , N . A . 2 0 2 3 . A p p r o a c h e s to s o l v i n g t h e p r o b l e m s o f d i g i t a l i z a t i o n o f b a k e r y e n t e r p r i s e s o f t h e a g r o - i n d u s t r i a l c o m p l e x i n t h e c o n d i t i o n s o f s a n c t i o n s r e s t r i c t i o n s . Moscow Economic Journal, 8 ( 4 ) . A r t i c l e n u m b e r : 4 4 . D O I : h t t p s : / / d o i . o r g / 1 0 . 5 5 1 8 6 / 2 4 1 3 0 4 6 X _ 2 0 2 3 _ 8 _ 4 _ 1 7 1 . E D N : E L N S I L . ( I n R u s s .) D e r k a n o s o v a , N . M ., L u p a n o v a , O . A ., Z a i t s e v a , I. I ., S h e l a m o v a , S . A . e t a l. 2 0 2 1 . Q F D - m e t h o d o l o g y i n t h e d e v e l o p m e n t o f h e a l t h y f o o d p r o d u c t s . Technologies and Commodity Science o f Agricultural Products , 2 ( 1 7 ) , p p . 7 - 1 2 . E D N : D E U M O O . ( I n R u s s .) Y e n g i b a r y a n , M . H . 2 0 2 3 . A n a l y s i s o f t h e b a k e r y p r o d u c t s i n R u s s i a . Science Bulletin, 1 ( 1 2 ( 6 9 ) ) , p p . 6 4 - 7 2 . E D N : M E Y I H W . ( I n R u s s .) E f r e m o v , D . P . 2 0 2 1 . P r o m i s i n g R u s s i a n d e v e l o p m e n t s i n t h e p r o d u c t i o n o f f l o u r p r o d u c t s w i t h f l a x s e e d s a n d p r o d u c t s o f t h e i r p r o c e s s i n g . Proceedings o f the Voronezh State University o f Engineering Technologies , 8 3 ( 4 ( 9 0 ) ) , p p . 2 0 9 - 2 1 8 . D O I : h tt p s : //d o i .o r g / 1 0 .2 0 9 1 4 / 2 3 1 0 - 1 2 0 2 - 2 0 2 1 - 4 - 2 0 9 - 2 1 8 . E D N : L Q T A Q Z . ( I n R u s s .) Z a i t s e v a , I. I ., D e r k a n o s o v a , N . M ., S h e l a m o v a , S . A ., V a s i l e n k o , O . A . 2 0 2 4 . U s i n g t h e Q F D m e t h o d o l o g y i n t h e o f f o r t i f i e d c o o k i e s p r e p a r a t i o n . Technology and Commodity Science o f Agricultural Products , 1 ( 2 4 ) , p p . 3 7 - 4 3 . D O I : h t t p s : / / d o i . o r g / 1 0 . 5 3 9 1 4 / i s s n 2 3 1 1 - 6 8 7 0 _ 2 0 2 4 _ 1 _ 3 7 . E D N : B C X Z E K . ( I n R u s s . ) K i s l y a k o v a , E . V . 2 0 2 2 . T h e c o n c e p t o f t h e " H o u s e o f Q u a l i t y " a s a t o o l o f c o m p r e h e n s i v e a s s e s s m e n t a n d i m p r o v e m e n t o f p r o d u c t q u a l i t y . Science and Business: Ways o f Development, 7 ( 1 3 3 ) , p p . 8 1 - 8 4 . E D N : D P S M I T . ( I n R u s s .) K u r y a e v a , D . T ., S m e l o v , V . Y u ., S h p e r , V . L . 2 0 2 5 . Q F D m e t h o d : H i s t o r y , c u r r e n t s t a t u s a n d a p p l i c a t i o n p r o s p e c t s . Production Quality Control, 3 , p p . 4 1 - 4 7 . E D N : E B D R C A . ( I n R u s s .) P o l a d a s h v i l i , R . O ., G a l s t y a n , N . V . 2 0 2 0 . F o o d f i b e r s a s a n i m p o r t a n t e l e m e n t o f b a l a n c e d h e a l t h y d ie t. Trends in the Development o f Science and Education, 6 8 - 2 , p p . 6 8 - 7 1 . D O I : h t t p s : / / d o i . o r g / 1 0 . 1 8 4 1 1 / l j - 1 2 - 2 0 2 0 - 7 0 . E D N : F Q F J W U . ( I n R u s s .) P y a n i k o v a , E . A ., K o v a l e v a , A . E ., B y k o v s k a y a , K . I ., G o v y a d o v a , I. A . 2 0 2 3 . T h e e f f e c t o f t h e p r e s c r i p t i o n c o m p o n e n t s o f w h o l e b r e a d o n i t s n u t r i t i o n a l v a l u e . Technologies o f the food and Processing Industry o f the AGRO-Industrial Complex-Healthy Food Products, 1 , p p . 2 7 - 3 4 . D O I : h t t p s : / / d o i . o r g / 1 0 . 2 4 4 1 2 / 2 3 1 1 - 6 4 4 7 - 2 0 2 3 - 1 - 2 7 - 3 4 . E D N : Z A F P N N . ( I n R u s s . ) S a p o z h n i k o v , A . N ., K o p y l o v a , A . V ., G a b r e l y a n , E . E . 2 0 2 2 . U s i n g f l o u r f r o m p u m p k i n p u l p a n d s e e d s i n b a k e r y p r o d u c t s f o r m u l a t i o n . Bulletin o f KSAU, 3 ( 1 8 0 ) , p p . 1 9 9 - 2 0 9 . D O I : h t t p s : / / d o i .o r g / 1 0 .3 6 7 1 8 / 1 8 1 9 - 4 0 3 6 - 2 0 2 2 - 3 - 1 9 9 - 2 0 9 . E D N : Y J U U A I . ( I n R u s s .) F e d y a n i n a , L . N ., S m e r t i n a , E . S ., L y a k h , V . A ., E l i z a r o v a , A . E . 2 0 2 3 . E v a l u a t i o n o f t h e i n f l u e n c e o f r o s e h i p f o o d i n g r e d i e n t s o n t h e m a i n r a w m a t e r i a l f o r f l o u r c o n f e c t i o n e r y a n d b a k e r y p r o d u c t s . Khleboprodukty , 2 , p p . 3 6 - 4 0 . D O I : h t t p s : / / d o i . o r g / 1 0 . 3 2 4 6 2 / 0 2 3 5 - 2 5 0 8 - 2 0 2 3 - 3 2 - 2 - 3 6 - 4 0 . E D N : T C K D R Z . ( I n R u s s . ) F l y a g i n a , T . A ., N i k i t i n a , L . N . 2 0 2 2 . D e v e l o p m e n t o f a q u a d r a t i c i n d i c a t o r f o r d e t e r m i n i n g p r o d u c t e f f i c i e n c y . Bulletin o f the Saint Petersburg University o f Technology and Design. Series 4. Industrial Technologies , 2 , p p . 6 4 - 6 6 . E D N : I O D X K G . ( I n R u s s .) K h a s a n o v a , L . R . 2 0 2 1 . A p p l i c a t i o n o f q u a l i t y m a n a g e m e n t t o o l s a t t h e s t a g e s o f t h e li f e c y c l e o f f o r t i f i e d b r e a d . Step to Science, 3 , p p . 5 2 - 5 7 . E D N : U X F F U F . ( I n R u s s .) S h a r a p o v a , S . M . , K h a n k h a l a e v a , I. A ., K h a m k h a n o v a , D . N ., D o r z h i e v a , V . V . 2 0 2 2 . A s t u d y o f c o n s u m e r p r e f e r e n c e s i n t h e s e m i - f i n i s h e d m e a t p r o d u c t s m a r k e t o f t h e R e p u b l i c o f B u r y a t i a . ESSUTM Bulletin, 2 ( 8 5 ) , p p . 1 4 - 2 1 . D O I : h t t p s : / / d o i . o r g / 1 0 . 5 3 9 8 0 / 2 4 1 3 1 9 9 7 _ 2 0 2 2 _ 2 _ 1 4 . E D N : T X Q O X S . ( I n R u s s .) A m a l i a , D ., P r a s e t y o , H ., F a u z a G . 2 0 2 4 . S y s t e m a t i c l i t e r a t u r e r e v i e w o n t h e i m p l e m e n t a t i o n o f q u a l i t y f u n c t i o n d e p l o y m e n t ( Q F D ) m e t h o d i n f o o d i n d u s t r i e s . AIP Conference Proceedings, 2 8 3 8 ( 1 ) . A r t i c l e n u m b e r : 0 2 0 0 1 0 . D O I : h t t p s : / / d o i . o r g / 1 0 . 1 0 6 3 / 5 . 0 1 7 9 7 0 6 . D e r k a n o s o v a , N . M ., S ta k h u r l o v a , A . A ., P s h e n i c h n a y a , I. A ., P o n o m a r e v a , I. N . e t a l. 2 0 2 0 . A m a r a n t h a s a b r e a d e n r i c h i n g in g r e d i e n t . Foods and Raw Materials, 8 ( 2 ) , p p . 2 2 3 - 2 3 1 . D O I : h t t p s : / / d o i .o r g / 1 0 .2 1 6 0 3 / 2 3 0 8 - 4 0 5 7 - 2 0 2 0 - 2 - 2 2 3 - 2 3 1 . G h e n d o v - M o s a n u , A ., C r i s t e a , E ., P a t r a s , A ., S t u r z a , R . e t a l. 2 0 2 0 . R o s e h ip s , a v a l u a b l e s o u r c e o f a n t i o x i d a n t s to i m p r o v e g i n g e r b r e a d c h a r a c t e r i s t i c s . Molecules, 2 5 ( 2 3 ) . A r t i c l e n u m b e r : 5 6 5 9 . D O I : h t t p s : / / d o i .o r g / 1 0 .3 3 9 0 / m o l e c u l e s 2 5 2 3 5 6 5 9 . H a n , C ., M a , M ., L i , M ., S u n , Q . 2 0 2 0 . F u r t h e r i n t e r p r e t a t i o n o f th e u n d e r l y i n g c a u s e s o f t h e s t r e n g t h e n i n g e f f e c t o f a l k a l i o n g l u t e n a n d n o o d l e q u a l i t y : S t u d i e s o n g l u t e n , g l i a d i n , a n d g l u t e n i n . Food Hydrocolloids, 1 0 3 . A r t i c l e n u m b e r : 1 0 5 6 6 1 . D O I : h t t p s : / / d o i . o r g / 1 0 . 1 0 1 6 / j . f o o d h y d . 2 0 2 0 . 1 0 5 6 6 1 . 685

RkJQdWJsaXNoZXIy MTUzNzYz