It was theoretically proved the perspectives of cold extrusion using in the technology of bread and rusk goods production. The paper is devoted to show new scheme of the rusk goods production using a fermenting-forming aggregate.
(НУХТ, 2012) Zarubina, Victoria; Arsenieva, Larisa; Smirnova, Elizabeth
It was investigated the dynamics of sugars in the dough and changes in fractional composition of protein substances in semi-finished products under the influence of higher pressure that is created in the chamber of fermenting-forming aggregate.
