EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS

EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS

In recent years much attention is paid to the catering service in the socially significant establishments of public catering. As part of a number of federal programs, re-equipment of kitchens and updating of the product assortment are carried out. Firstly, the re-equipment in the kitchens includes i...

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Bibliographic Details
Main Authors: Davydenko N.I., Urzhumova A.I., Sheveleva G.I., Grigor'eva R.Z.
Format: Article
Language:English
Published: Kemerovo State University 2017-03-01
Series:Техника и технология пищевых производств
Subjects:
buns
public catering
steam-convection oven
Online Access:http://fptt.ru/stories/archive/44/2.pdf
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