DETERMINATION OF THE COMPRESSION FORCE WHEN FASTENING THE DOUGH LAYERS

Nurmukhamedov A. M.; Abdullayeva S. Sh.; Abdullaev A. Sh.; Hadjibaev A. Sh.

DETERMINATION OF THE COMPRESSION FORCE WHEN FASTENING THE DOUGH LAYERS

Авторы

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

Ключевые слова:

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

Аннотация

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.

Загрузки

pdf (English)

Опубликован

2023-05-08

Как цитировать

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. извлечено от https://academiascience.com/index.php/repo/article/view/734