MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

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...

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Bibliographic Details
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:
amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product
Online Access:https://jesr.ub.ro/index.php/1/article/view/224
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