Research of elastoplastic deformation of dough from flour of the first and second grades
The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activa...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-10-01
|
| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/427 |