DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
https://doi.org/10.20914/2310-1202-2012-3-88-90
Abstract
In article influence of parameters замеса (pressure, duration of knocking down, frequency of rotation of mesilny body) sbivny dough from a mix of rye and wheat flour on indicators of quality of finished articles is investigated.
About the Authors
G. O. Magomedov
Воронеж.гос. ун-т инж. технол.
Russian Federation
Russian Federation
E. I. Ponomareva
Воронеж.гос. ун-т инж. технол.
Russian Federation
Russian Federation
A. A. Zhuravlyov
Воронеж.гос. ун-т инж. технол.
Russian Federation
Russian Federation
O. V. Pribytkova
Воронеж.гос. ун-т инж. технол.
Russian Federation
Russian Federation
References
1. Магомедов, Г. О. Научные и практические основы технологии сбивных функциональных хлебобулочных изделий [Текст] / Г. О. Магомедов, Е. И. Пономарева. – Воронеж, 2010. – 248 с.
Review
For citations:
Magomedov G.O., Ponomareva E.I., Zhuravlyov A.A., Pribytkova O.V. DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR. Proceedings of the Voronezh State University of Engineering Technologies. 2012;(3):88-90. (In Russ.) https://doi.org/10.20914/2310-1202-2012-3-88-90
Views:
461
Email this article 
Post a Comment 
