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484961
484961
Технология макаронных изделий
Author: Медведев Г.М.
Year: 2006
Number of pages: 312
Format: PDF
File size: 32 MB
Year: 2006
Number of pages: 312
Format: PDF
File size: 32 MB
The technology of pasta production was considered, as well as the effect of the properties of wheat flour and individual stages of pasta production on the technological process, the quality of semi-finished products and finished products. There are considered progressive high-temperature modes of kneading, formation and drying of products, drying with application of energy fields, as well as technological methods of production of non-traditional types of instant pasta and products from gluten-free raw materials.
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