DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR

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.

Bibliographic Details
Main Authors: G. O. Magomedov, E. I. Ponomareva, A. A. Zhuravlyov, O. V. Pribytkova
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2012-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
тесто
сбивной полуфабрикат
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/349
id doaj-13e94df658414f9aa47f11feab1cef69
record_format Article
spelling doaj-13e94df658414f9aa47f11feab1cef692021-07-29T08:04:58ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022012-07-0103889010.20914/2310-1202-2012-3-88-90313DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOURG. O. Magomedov0E. I. Ponomareva1A. A. Zhuravlyov2O. V. Pribytkova3Воронеж.гос. ун-т инж. технол.Воронеж.гос. ун-т инж. технол.Воронеж.гос. ун-т инж. технол.Воронеж.гос. ун-т инж. технол.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.https://www.vestnik-vsuet.ru/vguit/article/view/349тестосбивной полуфабрикат
collection DOAJ
language Russian
format Article
sources DOAJ
author G. O. Magomedov
E. I. Ponomareva
A. A. Zhuravlyov
O. V. Pribytkova
spellingShingle G. O. Magomedov
E. I. Ponomareva
A. A. Zhuravlyov
O. V. Pribytkova
DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
тесто
сбивной полуфабрикат
author_facet G. O. Magomedov
E. I. Ponomareva
A. A. Zhuravlyov
O. V. Pribytkova
author_sort G. O. Magomedov
title DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
title_short DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
title_full DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
title_fullStr DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
title_full_unstemmed DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
title_sort determination of optimum parameters of a zameshivaniye of a sbivny semi-finished product from a mix of rye and wheat flour
publisher Voronezh state university of engineering technologies
series Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
issn 2226-910X
2310-1202
publishDate 2012-07-01
description 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.
topic тесто
сбивной полуфабрикат
url https://www.vestnik-vsuet.ru/vguit/article/view/349
work_keys_str_mv AT gomagomedov determinationofoptimumparametersofazameshivaniyeofasbivnysemifinishedproductfromamixofryeandwheatflour
AT eiponomareva determinationofoptimumparametersofazameshivaniyeofasbivnysemifinishedproductfromamixofryeandwheatflour
AT aazhuravlyov determinationofoptimumparametersofazameshivaniyeofasbivnysemifinishedproductfromamixofryeandwheatflour
AT ovpribytkova determinationofoptimumparametersofazameshivaniyeofasbivnysemifinishedproductfromamixofryeandwheatflour
_version_ 1721258488562188288

Similar Items