Peculiarities of using steam-convection oven for production of bakery products
The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convecti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2018-05-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/49/14.pdf |