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Home / Journals / Bulletin of KSAU / Issue 1 / THE USE OF THE NON-TRADITIONAL RAW MATERIALS IN FOOD PRODUCTION
THE USE OF THE NON-TRADITIONAL RAW MATERIALS IN FOOD PRODUCTION
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THE USE OF THE NON-TRADITIONAL RAW MATERIALS IN FOOD PRODUCTION
Tipsina N N 1
Matyushev V V 2
Belyakov A A 3
Authors:
1.  Krasnoyarskiy gosudarstvennyy agrarnyy universitet

2.  Krasnoyarskiy gosudarstvennyy agrarnyy universitet

3.  Nauchno-issledovatel'skiy institut analiticheskogo monitoringa i modelirovaniya Krasnoyarskogo gosudarstvennogo agrarnogo universiteta

Type:
Article
Pages:
from 125 to 131
Status:
Published
Received:
21.01.2015
Accepted:
23.01.2015
Published:
25.01.2015
Subject area:
664.68
Language:
Russian
Keywords:
production technology, kelp powder, sugar biscuits, sponge cake half-finished product, flow simulation, information and logical model
Abstract and keywords
Abstract (English):
The information and logical model of the technological system to calculate the finished production yield of the sponge cake half-finished product with the added kelp powder is presented in the article.

Keywords:
production technology, kelp powder, sugar biscuits, sponge cake half-finished product, flow simulation, information and logical model
Text
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References

1. Koryachkina S.Ya., Matveeva T.V. Tehnologiya muchnyh konditerskih izdeliy: uchebnik. - SPB.: Troickiy most , 2011. - 400 s.

2. Tipsina N.N., Cuglenok N.V. Tehnologiya polucheniya pektinosoderzhaschih produktov iz melkoplodnyh sibirskih yablok. - Krasnoyarsk, 2007. - 191 s.

3. Tipsina N.N., Cuglenok N.V., Matyushev V.V. Razrabotka novyh vidov konditerskih izdeliy povyshennoy pischevoy cennosti s ispol'zovaniem polufabrikatov iz sibirskih sortov oblepihi. - Krasnoyarsk, 2014. - 114 s.

4. Tipsina N.N. Novye vidy hlebobulochnyh i konditerskih izdeliy s ispol'zovaniem netradicionnogo syr'ya. - Krasnoyarsk, 2009. - 168 s.

5. Matrosov A.V. Maple 6. Reshenie zadach vysshey matematiki i mehaniki. - SPb.: BHV-Peterburg, 2001. - 528 s.

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