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MARCH 2010 (published: 01.03.2010)
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UDC 664, 664.6
Rheological qualities of honey cakes
Konovalova M.U., Evtushenko A.M.
Physical chemical properties of spice cakes and their structure are a function of
rheological properties of dough, the latter can objectively be measured by rotational
viscosimeter. Shear stress and dynamic effective viscosity were found to change as
temperature rose and velocity gradient grew, this being connected with partial destruction
of dough structure.
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temperature, velocity gradient, shear stress, viscosity
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