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 2012 (published: 01.03.2012)

Number 1(13)

Home > Issue > Influence of the features of the dough on velocity of the filling the form

UDC 664.69.9

Influence of the features of the dough on velocity of the filling the form

Alexeev G.V., Ivanova A.S.

In this article are considered results preliminary experiment of the studies to as far as possible realization new  automated lines on baking bakery product with stuffing. There  are studied possibilities of the change of velocities of spread dough in the way  of changing its  recipe by use fatty.
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Keywords: bakery  product, automated line for baking, recipe of аdough , fatty

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