Influence of mixers parameters on dough kneading process

BERNIC, Mircea; BANTEA-ZAGAREANU, Valentina; MARUSIC, Constantin; CIOBANU, Eugeniu; BĂLAN, Iurie

Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2012
→
View Item

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