Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
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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