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Start Over Author "Zh. A. Iskakova" Publisher almaty technological university jsc
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1. Optimization of the dough preparation modes using composite flour

Author

S. J. Mussayeva, A. Zh. Imanbayev, and Zh. A. Iskakova

Abstract

To determine the optimal parameters of the final product, a mathematical model of the dough preparation process using oatmeal was developed. As a criterion for optimization, we took the following indicators: organoleptic properties and nutritional value of bread. Input factors: moisture content of WT dough, NM oatmeal content, and acidity of the CT test.

Published
2022
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