Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2072-2389

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SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials

Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials

Andreev A.N., Vinogradov U.A.

Features of the rye-wheaten dough are investigated. Dependence of size of a limit of fluidity dough from a dosage of oil sunflower and granulated sugar is defined. The received equations can be used by working out of new assortment of rye-wheaten grades of bread.
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Keywords: rye-wheaten dough, limit of fluidity of the dough, consistence, additional raw materials

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