Classification and evaluation of rheological quality of puff pastries Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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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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