Determination of the main stages of mixing wheat sourdough relative method

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dc.contributor.authorDolomakin, Yuriy
dc.date.accessioned2016-06-14T08:11:46Z
dc.date.available2016-06-14T08:11:46Z
dc.date.issued2016
dc.description.abstractThe optimum duration of the cooking liquid wheat sourdough for the proposed design of the mixer was determined by fixing the beginning of time, during which the amount of torque on the outside of the mixing bowl was at the same level for a certain period of time. Slots began to form structures have been identified in the system of the flour/water, the time to reach the maximum resistance of the system, and the start time balancing system as an indirect factor in product availability.uk_UA
dc.identifier.citationDolomakin, Y. Determination of the main stages of mixing wheat sourdough relative method / Y. Dolomakin // Journal of food and packaging science, Technique and Technologies. – 2016. – Year V, № 9. - Р. 49-54.uk_UA
dc.identifier.isbn1314-7773
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/23546
dc.language.isoenuk_UA
dc.subjectsourdoughuk_UA
dc.subjectmixing timeuk_UA
dc.subjectstructureuk_UA
dc.subjecttorqueuk_UA
dc.subject3D printinguk_UA
dc.subjectопараuk_UA
dc.subjectчас змішуванняuk_UA
dc.subjectмоментuk_UA
dc.subject3D друкuk_UA
dc.subjectвремя смешиванияuk_UA
dc.subjectструктураuk_UA
dc.subject3D печатьuk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництв
dc.titleDetermination of the main stages of mixing wheat sourdough relative methoduk_UA
dc.typeArticleuk_UA

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