METHOD OF CONTROLLING FERMENTATION OF WHEATEN BREAD DOUGH

摘要

purpose: the invention u043eu0442u043du043eu0441u0438u0442u0441u00a0 to bread baking industry and can be used u0434u043bu00a0 u043au043eu043du0442u0440u043eu043bu00a0 process u0431u0440u043eu0436u0435u043du0438u00a0 wheat grain test in u043eu043fu0440u0435u0434 u0435u043bu0435u043du0438u0438 since its readiness to cutting. self test: u043du0430u0432u0435u0441u043au0443 ditch, shall be placed in u0442u0435u0440u043cu043eu0441u0442u0430u0431u0438u043bu0438u0437u0438u0440u043eu0432u0430u043du043du0443u044e u043au0432u0430u043du0442u043e - metric we install. fermentation test occurs when 30 & deg;.measurement of the intensity of u0441u0432u0435u0447u0435u043du0438u00a0 u0445u0435u043cu0438u043bu044e - u043cu0438u043du0435u0441u0446u0435u043du0446u0438u0438 u043eu0441u0443u0449u0435u0441u0442u0432u043bu00a0u044eu0442 after the minimum time of u0431u0440u043eu0436u0435u043du0438u00a0. with a fixed initial value and the change of intensity u0441u0432u0435u0447u0435u043du0438u00a0 u0437u043du0430u0447u0435u043du0438u00a0 in the u0431u0440u043eu0436u0435u043du0438u00a0. the time commitment to cutting test set on reaching the intensity u0441u0432u0435u0447u0435u043du0438u00a0 u0445u0435u043cu0438u043bu044eu043cu0438u043du0435u0441u0446u0435u043du0446u0438u0438 its primary u0437u043du0430u0447u0435u043du0438u00a0. 2 u0442u0430u0431u043b., 2). sl with