Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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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

UDC 664.002.612

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

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