List of publications on a keyword: «texture»

This article demonstrates how to use a variety of techniques by students to draw the textures while performing decorative still life at school. The result of the work on the still life from beginners was: the ability to think correctly on the basis of the theory of composition, the improvement of nature transfer skills, sense of form, material, color and item beauty upbringing.

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.