List of publications on a keyword: «dough»

This article describes the problem of aesthetic development and education of preschoolers be means of graphic arts. The authors note that it is important to create a full sociocultural creative environment in kindergarten, helping children to develop their artistic taste.

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.