Telychkun, YuliiaTelychkun, VolodymyrTaran, VitalyGubenia, OleksiiDesyk, Mykola2013-03-012013-03-012010The research of the gas-filled dough rheological characteristics / Yu. Telichkun, V. Telichkun, V. Taran, M. Desik, O. Hubenia // Journal of Eco Agri Tourism - 2010 - P. 59-62.https://dspace.nuft.edu.ua/handle/123456789/6633We explored reological descriptions of yeast dough , which filled with carbon dioxide. For researches the methods of capillary viscometery are used. Dependence of tension on speed of change is got at different content of gas phase, and dependence of effective viscidity on speed of change.otherтістореологічні характеристикив’язкістьтестореологические характеристикивязкостьdoughrheological characteristicsviscosityкафедра машин і апаратів харчових та фармацевтичних виробництвArticle