Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products
Annotation
Resource-saving technology and equipment to manufacture bakery and pastry foods imply economizing material resources at every stage of production: when creating equipment and producing produce. To solve the problem rheology should be made use of, as it allows creating scientifically grounded equipment designs and rational technologies. The paper dwells on theoretical and practical issues connected with mechanical treatment of puff pastry, its rheological properties being taken into consideration.
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