Discrete diffusion in multistage mixing of dough with anisotropic internal structure

Dough making is a very critical stage of bread baking, largely, due to complex processes taking place thereupon. Key issues, undoubtedly, include a uniform distribution of liquid components over a generally anisotropic structure of the dough. Most solutions to the problem of uniform distribution of...

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Bibliographic Details
Main Authors: Iskakov I.Zh., Kucherenko V.Ja., Alekseev G.V., Ivleva E.N., Birchenko A.A., Savelyev A.P.
Format: Article
Language:English
Published: EDP Sciences 2024-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/61/e3sconf_uesf2024_01007.pdf