دورية أكاديمية
Optimization of the dough preparation modes using composite flour
| العنوان: | Optimization of the dough preparation modes using composite flour |
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| المؤلفون: | S. J. Mussayeva, A. Zh. Imanbayev, Zh. A. Iskakova |
| المصدر: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 81-87 (2022) |
| بيانات النشر: | Almaty Technological University, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Technology (General) |
| مصطلحات موضوعية: | oat flour, mathematical modeling, optimization of regimes, nutritional value, Technology (General), T1-995 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Kazakh Russian |
| تدمد: | 2304-568X 2710-0839 |
| Relation: | https://www.vestnik-atu.kz/jour/article/view/1076; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839 |
| DOI: | 10.48184/2304-568X-2022-3-81-87 |
| URL الوصول: | https://doaj.org/article/c5a8f5e9c0bb43ccb278c63f60c21627 |
| رقم الأكسشن: | edsdoj.5a8f5e9c0bb43ccb278c63f60c21627 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 2304568X 27100839 |
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| DOI: | 10.48184/2304-568X-2022-3-81-87 |