Influence of mixers parameters on dough kneading process
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2021-03-25 17:02
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BERNIC, Mircea, BANTEA-ZAGAREANU, Valentina, CONSTANTIN, Marusic, CIOBANU, Eugeniu, BĂLAN, Iurie. Influence of mixers parameters on dough kneading process. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 37-39. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Influence of mixers parameters on dough kneading process


Pag. 37-39

Bernic Mircea, Bantea-Zagareanu Valentina, Constantin Marusic, Ciobanu Eugeniu, Bălan Iurie
 
Technical University of Moldova
 
Disponibil în IBN: 28 septembrie 2020


Rezumat

In this paper we studied the main factors influencing the quality of dough and kneading process. Particular attention is given to the variation of dough resistance opposite working body during the kneading process. As a result it is proposed an original method of working body speed control depending on the readiness of the dough into any stage of the proceedings.