DSpace Repository

Influence of mixers parameters on dough kneading process

Show simple item record

dc.contributor.author BERNIC, Mircea
dc.contributor.author BANTEA-ZAGAREANU, Valentina
dc.contributor.author MARUSIC, Constantin
dc.contributor.author CIOBANU, Eugeniu
dc.contributor.author BĂLAN, Iurie
dc.date.accessioned 2019-11-04T13:38:04Z
dc.date.available 2019-11-04T13:38:04Z
dc.date.issued 2012
dc.identifier.citation BERNIC, Mircea, BANTEA-ZAGAREANU, Valentina, MARUSIC, Constantin, CIOBANU, Eugeniu, BĂLAN, Iurie. Influence of mixers parameters on dough kneading process. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 37-39. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6013
dc.description.abstract In this paper we studied the main factors influencing the quality of dough and kneading process. Particular attention is given to the variation of dough resistance opposite working body during the kneading process. As a result it is proposed an original method of working body speed control depending on the readiness of the dough into any stage of the proceedings. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject mixers parameters en_US
dc.subject original method en_US
dc.subject kneading process en_US
dc.subject during process en_US
dc.title Influence of mixers parameters on dough kneading process en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account