Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

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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