EXPERIMENTAL STUDY OF BAKERY PRODUCTS MADE IN GAS HEATED FURNACES USING RECIRCULATING GASES

Authors

  • I.R. ŞUGAR
  • M. BĂNICĂ
  • B. SĂSĂRAN
  • L. BUTNAR

Abstract

The construction and operation of ovens used in bakery have an important role in ensuring quality in bakery. The present paper`s aim is to study the bakery products obtained in recirculating gas heated furnaces in terms of the evolution of the shell hardness over the course of two days.

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Published

2018-09-15

Issue

Section

Working Group 4: Management, agriculture mechanization and cadastre