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June 2013 (published: 01.06.2013)
Number 2(16)
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Classification and evaluation of rheological quality of puff pastries
Andreev A.N.
Keywords: classification, puff bread, rheology, shear stress limit value.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.6
Classification and evaluation of rheological quality of puff pastries
In the proposedclassification of layered products is necessary when a new range, choice of technology and equipment. a method for scoring quality puff semi-finished product using rheological characteristics – the ultimate shear stress.
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Keywords: classification, puff bread, rheology, shear stress limit value.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License