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MARCH 2010 (published: 01.03.2010)
Number 1(9)
Home > Issue > Rheology applied to develop resource-saving technology
and equipment for making bakery and pastry products
Andreev A.N.
Resource-saving technology and equipment to manufacture bakery and pastry foods imply economizing material resources at every stage of production: when creating equipment and producing produce. To solve the problem rheology should be made use of, as it allows creating scientifically grounded equipment designs and rational technologies. The paper dwells on theoretical and practical issues connected with mechanical treatment of puff pastry, its rheological properties being taken into consideration.
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Keywords: Rheology, resource-saving, hydraulic theory of flow, pseudoplastic fluids, apparently viscous fluids, energy power factors of rolling
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.002.612
Rheology applied to develop resource-saving technology
and equipment for making bakery and pastry products
Resource-saving technology and equipment to manufacture bakery and pastry foods imply economizing material resources at every stage of production: when creating equipment and producing produce. To solve the problem rheology should be made use of, as it allows creating scientifically grounded equipment designs and rational technologies. The paper dwells on theoretical and practical issues connected with mechanical treatment of puff pastry, its rheological properties being taken into consideration.
Read the full article
Keywords: Rheology, resource-saving, hydraulic theory of flow, pseudoplastic fluids, apparently viscous fluids, energy power factors of rolling
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License