STUDY OF THE MIXING TIME AND PRESSING RATE OF PASTURE DOUGH MADE FROM A COMPOSITE MIXTURE
Keywords:
Composite mixture, pasta dough, mixing time, pressing speed, physicochemical properties, optimal parameters, product quality, energy efficiency, innovative technologies, production process.Abstract
This work is aimed at studying the mixing time and pressing speed of composite pasta made from local soft wheat flour, soybeans, and buckwheat. During the research, the influence of various mixing and pressing conditions on the physicochemical properties of the dough is analyzed. Based on the obtained results, optimal parameters are determined. This makes it possible to improve product quality, effectively organize the production process, and ensure energy efficiency. It also serves to determine the role of innovative technologies in pasta production.
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References
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