MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding.  The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of th...

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Detalles Bibliográficos
Autores principales: ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA
Formato: article
Lenguaje:EN
Publicado: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2020
Materias:
amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product
Technology
T
Engineering (General). Civil engineering (General)
TA1-2040
Acceso en línea:https://doaj.org/article/006556a448f04207a2d370463fef426d
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