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 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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