DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH

As products of high nutritional value can be used bakery products from a mixture of rye and wheat flour with the application of a grain of rye. Use whole grains assumes control of its quality according to organoleptic, physico-chemical and hygienic indices. Method of determining the color characteri...

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Bibliographic Details
Main Authors: E. I. Ponomareva, N. N. Alehina, P. N. Savvin, I. A. Zhuravleva
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2013-10-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/583