EXPERIMENTAL RESEARCH ON ENERGY CONSUMPTION IN THE LAMINATION AND DRAWING OF DOUGH

Abstract

This paper presents an analysis of the variation of energy consumption in the lamination and drawing process of bagel doughs. Also, the paper highlights the farinographic characteristics (water absorbtion, dough develpomnet time, dough stability, degree of dough softening and farinographic index) of the floour used for the dough preparation for which the energy consumption during lamination and drawing was determined.