http://dspace.bsu.edu.ru/handle/123456789/52383| Title: | Multiparameter method of controlling the rheological characteristics of the dough after kneading |
| Authors: | Boltenko, Y. A. Myachikova, N. I. Binkovskaya, O. V. Semchenko, I. V. Zinoveva, I. G. |
| Keywords: | technics food production bakery production dough strukturometr wheaten flour farinograf rheology wheat bread |
| Issue Date: | 2017 |
| Citation: | Multiparameter method of controlling the rheological characteristics of the dough after kneading / Y.A. Boltenko [et al.] // Journal of Fundamental and Applied Sciences. - 2017. - Vol.9, №2S.-P. 1239-1246. - Doi: 10.4314/jfas.v9i1s.777. - Refer.: p. 1245-1246. |
| Abstract: | The paper presents the method for controlling the rheological characteristics of a dough after kneading, the use of which will allow to influence the formation of the finished product quality at the stage of its production |
| URI: | http://dspace.bsu.edu.ru/handle/123456789/52383 |
| Appears in Collections: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages) |
| File | Description | Size | Format | |
|---|---|---|---|---|
| Boltenko_Multiparameter_17.pdf | 226.62 kB | Adobe PDF | View/Open |
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