Journal
Processes and equipment for food production
UDK664.653.8.016.8
Issue:2 (12)
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Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials
Annotation
Features of the rye-wheaten dough are investigated. Dependence of size of a limit of fluidity dough from a dosage of oil sunflower and granulated sugar is defined. The received equations can be used by working out of new assortment of rye-wheaten grades of bread.
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