List of publications on a keyword: «консистенция»

Пищевая промышленность

Publication date: 25.01.2016
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Perepiolkina Iana Iurevna , студентка
Boltenko Iurii Alekseevich , candidate of technical sciences , старший преподаватель
FSAEI of HE "Belgorod State National Research University" , Белгородская обл

«Влияние реологических характеристик пшеничного теста после замеса на качество готового хлеба»

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Baking quality evaluation of bakery products in accordance with the requirements of state Standards is carried out on organoleptic and physico-chemical parameters. Rheological parameters are the operational parameters and allow to objectively and accurately assess the condition of the texture of the finished products.