Andreev A.N.

Work place:

E-mail: andreevanatoly@yandex.ru

Antufiev V.T., Andreev A.N., Горшков Ю.Г., Русакевич О.Н. Инновационные аспекты разработки ресурсосберегающего процесса выпечки хлебобулочных изделий в поле действия ультразвука

Andreev A.N. Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products

Andreev A.N., Vinogradov U.A., Kitissu Pol Development of resource-saving technology to make rye-wheat bread with starting cultures

Andreev A.N., Ivanova O.O. Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose

Andreev A.N., Smirnov S.V. Formula development of bread with high nutritional quality

Andreev A.N., Aret V.A., Baychenko L.A. Technology of the vitaminized bread «VITAMET»

Baychenko L.A., Kolodyazna V.S., Andreev A.N. Psychorheological properties of bread «VITAMET»

Andreev A.N., Voronenko B.A. The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution

Andreev A.N., Pleshanova N.N. The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough

Alexeev G.V., Andreev A.N. Formation of criterion function of an estimation of quality раскатки flaky pastry

Andreev A.N. For non-Newtonian fluid in a screw press

Andreev A.N., Dmitrieva Yu V Effect of gelatin on the ability to be the specific volume of wheat bread

Andreev A.N., Shubnikov V.G. Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing

Andreev A.N., ZHILINSKI D.V. , POPOVA I.A. The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors

Andreev A.N., Voronenko B.A. Analytical study of thermal processing of the test harness straw in sodа solution

Andreev A.N., Dmitreeva Y.V. Research of influence of hydrocoolloids on the relative amount of bakery products

Andreev A.N., Pleshanova N.N. The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread

Andreev A.N., ZHILINSKI D.V. , POPOVA I.A. Research of influence of peptide bioregulators on kinetics of gassing frozen dough

Andreev A.N., Dmitreeva Y.V. Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

Andreev A.N., Vinogradov U.A. Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials

Andreev A.N. Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta

Andreev A.N. Classification and evaluation of rheological quality of puff pastries

Andreev A.N., Ivanova O.O. Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose

Andreev A.N. Feasibility study of the effectiveness of a machine with cooled pastry

Patokin D.A., Andreev A.N. Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread

Kitissou P.K., Andreev A.N. Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products

Dmitrieva Yu V, Andreev A.N. Choise of yeast for frozen shaped sweet dough

Andreev A.N., Dmitrieva Yu V Carob tree gum impact on the properties and quality of wheat bread

Dmitrieva Yu V, Andreev A.N. The influence of delayed baking technologies and the use of improvers on croissant quality