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March 2015 (published: 27.02.2015)
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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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production flour product, diet, modeling that of the equipment.
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