文章基本信息

标题：Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
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作者：Elena Belokurova ; Martin Sargsyan ; Nikita Sotnikov 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：279
页码：1-6
DOI：10.1051/e3sconf/202127903027
语种：English
出版社：EDP Sciences
摘要：This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.