Research of elastoplastic deformation of dough from flour of the first and second grades

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...

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Bibliographic Details
Main Authors: B. А. Iztayev, А. I. Iztayev, М. А. Yakiyayeva, М. P. Baiysbayeva
Format: Article
Language:English
Published: Almaty Technological University 2021-10-01
Series:Алматы технологиялық университетінің хабаршысы
Subjects:
dough
wheat flour
first grade
second grade
elastoplastic deformation
method
Online Access:https://www.vestnik-atu.kz/jour/article/view/427

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