THE UPGRADED DOUGH RUNNING MEASUREMENT DEVICE
DOI:
https://doi.org/10.30888/2415-7538.2020-19-01-025Keywords:
dough, gluten, dough running, method, device, sensor, bread bakingAbstract
Proper organization of technochemical control of raw materials and semi-finished products plays important role in ensuring the quality of bakery products. Most traditional methods have insufficient accuracy due to the human factor. The paper showed the maMetrics
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