Food composition and properties
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Abstract
Abstract
The article examines some rheological properties of a semi-finished dough product, including the property of elastic recovery of the dough and density changes depending on pressure, in order to determine the technological and design parameters of the rollout during the formation of the dough.The change in the elastic-reducing properties of the dumpling dough at different design parameters of the rolling machine and at different dough humidity (W = 45-50%) and the change in dough density depending on pressure were experimentally studied.The study's purpose is to ensure the high quality of the semi-finished study's purpose is to ensure the high quality of the semi-finished product by conducting the moulding process in an optimal mode.
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@article{MELIKOV2026DOUGH,
title = {DOUGH USED IN THE NATIONAL CUISINE OF AZERBAIJAN STUDY OF RHEOLOGICAL PROPERTIES OF SEMI-TREATMENT},
author = {AKHMED MELIKOV},
journal = {Dövlət idarəciliyi nəzəriyyə və təcrübə},
year = {2026},
doi = {10.30546/09085.2024.106.114},
url = {https://doi.org/10.30546/09085.2024.106.114}
}FAQ
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