Development of low-energy baking processes

Project

Project code: KF2009011WZ4
Contract period: 01.04.2014 - 31.03.2016
Purpose of research: Applied research

Studies into equipment to determine the suitability for baking humidity measurement, equipment selection as well as identification of significant interactions and influences during the baking process between the baking climate (temperature, humidity), quality of the baked goods and energy consumption.

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Food Processing

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