THE INFLUENCE OF HARDWARE AND TECHNOLOGICAL FACTORS ON THE PROCESS OF SHRINKAGE DURING COOLING OF BAKERY PRODUCTS
The article considers the influence of the heat capacity of bakery products during the cooling of a freshly baked loaf of bread to 35 °C. The calculations carried out using the previously developed by authors computer system have shown that conducting the cooling process taking into account, the the...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/620 |
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