Psychorheological properties of bread «VITAMET» Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Psychorheological properties of bread «VITAMET»

UDC 65.33

Psychorheological properties of bread «VITAMET»

Baychenko L.A., Kolodyazna V.S., Andreev A.N.
The compounding and technology of the vitaminized bread «ВИТАМЕТ» is developed, the psychorheology problem – a touch estimation of freshness of bread by the consumer through the tactile test is solved analytically and experimentally.
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Keywords: bread, creep, psychorheology

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