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

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Influence goods characteristic of raw materials on quality flour product

UDC 664:621.891

Influence goods characteristic of raw materials on quality flour product

Dmitritchenko M.I., Prokopenko S.T., Antipov E.F., Mirsoev A.M.

In article is considered broad circle of the questions, in accordance with improvement and equipment both for functional, and for traditional feeding. The Designed decisions passed experienced check and are used in practice. In whitness of functional additives determined an order of the introduction ингредиентовwill add the test in the absence of  determined structured-mechanical parameters typical of rich liver and for gingerbread. Exactly such composition, both in qualitative, and in quantitative having appeared-pouring provides test necessary  and gustatory parameters for reception  on taste, aroma and condition of the soft part of bread, answering necessary requirements.
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Keywords: production flour product, diet, modeling that of the equipment.

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