Methodical and practical aspects of dough preparation theory

Yanakov, V. P. and Янаков, В. П. (2020) Methodical and practical aspects of dough preparation theory. Обладнання та технології харчових виробництв (1 (40)). pp. 59-65. ISSN 2079-4827

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Abstract

The task of high-performance productions is to create equipment capable of meeting the various requirements of the technologies used. The production of the range of products is made on mechanized lines. Within the submitted groups, a change in the manufacture of one or any type of product is allowed. Schemes of other productions can differ in detail, but the operations of technologi-cal processes are carried out in a systematic way. Food technologies use two types of flow lines, which are separated by the stage of mechanization. The aim of training engineering experts is to develop their ability to independently solve the problems at the bakery, pasta, confectionery and processing plants. Scientific research aimed at presenting fundamental disciplines and analyzing the knowledge of specialized and applied industries. The directions of new research on the training of engineering experts have been formulated. This approach is based on the ability to own the tools of education and the degree of training of engineers. The systematic approach of the method of studying the theory of test preparation is based on application: logistical analysis, a comprehensive approach of processes and devices, organization and service technologies in hotels, standardization in hotels. The development of this scientific direction, based, as a result, on the preparation and possession of their knowledge of key areas of scientific and technical development of the theory of dough preparation.

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