会议论文详细信息
International Conference on Mechanical Engineering, Automation and Control Systems 2017 | |
Production technology optimization of biscuit baked by electric-contact way | |
机械制造;无线电电子学;计算机科学 | |
Sidorenko, G.A.^1 ; Popov, V.P.^1 ; Khanina, T.V.^1 ; Maneeva, E. Sh.^1 ; Krasnova, M.S.^1 | |
Federal State Budgetary Educational Institution of Higher Professional Education, Orenburg State University, Pobedy Av. 13, Orenburg | |
460018, Russia^1 | |
关键词: Baking process; Organoleptic properties; Physical and chemical properties; Production technology; Specific cost; | |
Others : https://iopscience.iop.org/article/10.1088/1757-899X/327/2/022096/pdf DOI : 10.1088/1757-899X/327/2/022096 |
|
学科分类:计算机科学(综合) | |
来源: IOP | |
【 摘 要 】
Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
Production technology optimization of biscuit baked by electric-contact way | 346KB | download |