E3S Web Conf.
Volume 279, 2021III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|Number of page(s)||6|
|Section||Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex|
|Published online||01 July 2021|
Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process
Voronezh State University of Engineering Technologies, Revolyutsii Ave., 19, Voronezh, Russia
* Corresponding author: email@example.com
This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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