DETERMINATION OF THE COMPRESSION FORCE WHEN FASTENING THE DOUGH LAYERS

Authors

  • Nurmukhamedov A. M. Tashkent Institute of Chemical Technology
  • Abdullayeva S. Sh. Tashkent Institute of Chemical Technology
  • Abdullaev A. Sh. Tashkent Institute of Chemical Technology
  • Hadjibaev A. Sh. Tashkent Institute of Chemical Technology

Keywords:

flour confectionery, rheology, dough layer, bonding process, compression, fastening roller.

Abstract

The solution to the problem of developing modern technology and equipment for the production of flour confectionery is to save material resources when creating equipment and in the production of products. Rheology plays an important role in solving this problem, allowing you to create resource-saving technologies and equipment designs. In this paper, theoretical and practical issues related to the processes of mechanical processing of dough for national flour products with stuffing, taking into account its rheological properties, are considered.

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Published

2023-05-08

How to Cite

Nurmukhamedov A. M., Abdullayeva S. Sh., Abdullaev A. Sh., & Hadjibaev A. Sh. (2023). DETERMINATION OF THE COMPRESSION FORCE WHEN FASTENING THE DOUGH LAYERS. Academia Science Repository, 4(5), 78–83. Retrieved from http://academiascience.com/index.php/repo/article/view/734

Issue

Vol. 4 No. 5 (2023): wos

Section

Articles

License

Copyright (c) 2023 Web of Scientist: International Scientific Research Journal

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.