To the justification of the calculation of the heat conduction process in the dough piece
The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of t...
| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
EDP Sciences
2021-01-01
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| Colecção: | E3S Web of Conferences |
| Acesso em linha: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/55/e3sconf_eeests2021_03004.pdf |