SUBSTANTIATION OF STRUCTURAL AND MECHANICAL CHARACTERISTICS OF BAKING BAKERY PRODUCTS

Authors

DOI:

https://doi.org/10.30890/2709-1783.2024-35-00-010

Keywords:

dough piece, bakery products, baking oven, rational mode, two-stage baking, partial baking, vacuum evaporative cooling

Abstract

The article discusses the problems of bread baking. The oven is the leading place for baking bakery products. This is due to the fact that the entire complex of processes related to bread production is completed in the oven units. Oven performance is asse

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Published

2024-10-30

How to Cite

Fedoriv, V., Liukhovets, V., Lisevych, D., & Manita, I. (2024). SUBSTANTIATION OF STRUCTURAL AND MECHANICAL CHARACTERISTICS OF BAKING BAKERY PRODUCTS. SWorld-Ger Conference Proceedings, 1(gec35-00), 9–13. https://doi.org/10.30890/2709-1783.2024-35-00-010

Issue

No. gec35-00 (2024): Technique and technology of the future '2024

Section

Abstracts

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Copyright (c) 2024 Authors

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This work is licensed under a Creative Commons Attribution 4.0 International License.