Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process

This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food indu...

Full description

Bibliographic Details
Main Authors:	Belokurova Elena, Sargsyan Martin, Sotnikov Nikita
Format:	Article
Language:	English
Published:	EDP Sciences 2021-01-01
Series:	E3S Web of Conferences
Online Access:	https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03027.pdf

id	doaj-91eed5e5f50c470289e9a3c7a36b8b2c
record_format	Article
spelling	doaj-91eed5e5f50c470289e9a3c7a36b8b2c2021-07-07T11:34:09ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012790302710.1051/e3sconf/202127903027e3sconf_eeests2021_03027Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making processBelokurova ElenaSargsyan MartinSotnikov NikitaThis article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03027.pdf
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Belokurova Elena Sargsyan Martin Sotnikov Nikita
spellingShingle	Belokurova Elena Sargsyan Martin Sotnikov Nikita Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process E3S Web of Conferences
author_facet	Belokurova Elena Sargsyan Martin Sotnikov Nikita
author_sort	Belokurova Elena
title	Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
title_short	Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
title_full	Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
title_fullStr	Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
title_full_unstemmed	Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
title_sort	study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
publisher	EDP Sciences
series	E3S Web of Conferences
issn	2267-1242
publishDate	2021-01-01
description	This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.
url	https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03027.pdf
work_keys_str_mv	AT belokurovaelena studyofthepossibilityofenergysavinginbakeryproductiontechnologybasedontheoptimizationofthedoughmakingprocess AT sargsyanmartin studyofthepossibilityofenergysavinginbakeryproductiontechnologybasedontheoptimizationofthedoughmakingprocess AT sotnikovnikita studyofthepossibilityofenergysavinginbakeryproductiontechnologybasedontheoptimizationofthedoughmakingprocess
_version_	1721316050527584256

Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process

Similar Items