DETERMINATION OF RATIONAL MODES OF HIGH PROTEIN DOUGH DRYING
DOI:
https://doi.org/10.30888/2415-7538.2019-15-01-027Keywords:
dough, humidity, mode, drying, protein, temperatureAbstract
In bread baking, one of the most important parameters of the technological process is the mass fraction of dough moisture. It essentially affects the course of all processes that form consumer properties of the final product. That is why controlling this
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References
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References:
Makhynko V., Drobot V. & Golikova Tatjana (2017). Effect of adding of plant protein isolates to the structural – mechanical properties of the wheat dough. Food and Environment Safety Journal. vol. XVI, іssue 2. Ştefan cel Mare University of Suceava, Romania. pp. 117–122.
Drobot, V. (Ed.). (2015). Tekhnokhіmіchnyi kontrol syrovyny ta khlіbobulochnykh і makaronnykh vyrobіv [Technochemical control of raw materials and bakery and pasta products]. Kyiv: Kondor.
Drobot, V. (Ed.). (2016). Praktykum z tekhnolohіchnykh rozrakhunkіv u khlіbopekarskomu vyrobnytstvі [Workshop on technological calculations in bakery product manufacturing]. Kyiv: Kondor.
