Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

MARCH 2010 (published: 01.03.2010)

Number 1(9)

Home > Issue > Rheological qualities of honey cakes

UDC 664, 664.6

Rheological qualities of honey cakes

Konovalova M.U., Evtushenko A.M.

Physical chemical properties of spice cakes and their structure are a function of rheological properties of dough, the latter can objectively be measured by rotational viscosimeter. Shear stress and dynamic effective viscosity were found to change as temperature rose and velocity gradient grew, this being connected with partial destruction of dough structure.
Read the full article 

Keywords: temperature, velocity gradient, shear stress, viscosity

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013