Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > Classification and evaluation of rheological quality of puff pastries

UDC 664.6

Classification and evaluation of rheological quality of puff pastries

Andreev A.N.

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.

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