Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2072-2389

MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > Formation of criterion function of an estimation of quality раскатки flaky pastry

UDC 664.6

Formation of criterion function of an estimation of quality раскатки flaky pastry

Alexeev G.V., Andreev A.N.

In work it is set as by the initial purpose of a problem of statistical processing for the chosen variants раскатки to check up multicollinearity presence between varied factors, to define parameters of the equation of regress for each resultant factor of efficiency of process раскатки and to check up the statistical importance of the equations in whole and separate factors of the equations. The received square-law model of quality раскатки flaky pastry describes character of change of a corresponding surface of the response more precisely. Begins possible to find optimum раскатки the test.
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Keywords: puff products, раскатка, слоение, statistical processing, regress

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