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SM ISO690:2012 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 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | |||||
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Pag. 37-39 | |||||
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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. |
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