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

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

ISSN:2072-2389

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

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

UDC 664.653.8.016.8

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.
Read the full article

Keywords: rye-wheaten dough, limit of fluidity of the dough, consistence, additional raw materials

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132