MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR
Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding. The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of th...
Saved in:
Main Authors: | ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA |
---|---|
Format: | Article |
Language: | English |
Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-07-01
|
Series: | Journal of Engineering Studies and Research |
Subjects: | |
Online Access: | https://jesr.ub.ro/index.php/1/article/view/224 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Analysis on Yields of Optimal Spaced and Broadcasted Grain Amaranth in Kabale Municipality.
by: Banyenzaki, Daglous
Published: (2025) -
FEATURES OF THE ORGANIZATION OF COST ACCOUNTING IN BAKING
by: E. Sedova, et al.
Published: (2016-11-01) -
A novel approach for solving bi-level mono-objective and multi-objective programming problems using evolutionary algorithms
by: Wafa Bouguern, et al.
Published: (2024-12-01) -
Amaranth Seeds and Products – The Source of Bioactive Compounds
by: Ogrodowska Dorota, et al.
Published: (2014-09-01) -
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
by: Haocheng Liu, et al.
Published: (2025-01-01)