DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
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.
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2012-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/349 |