RHEOLOGY OF WHEAT FLOUR DOUGHS
作者:
A. H. BLOKSMA,
期刊:
Journal of Texture Studies
(WILEY Available online 1972)
卷期:
Volume 3,
issue 1
页码: 3-17
ISSN:0022-4901
年代: 1972
DOI:10.1111/j.1745-4603.1972.tb00606.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
AbstractRheological properties of dough are important since they affect the quality of the baked product. In addition, they are interesting since they provide information on dough structure. Instruments used for quality control in mills and bakeries are reviewed. Experiments at constant stress or at constant rate of deformation are discussed as examples of experimental techniques suitable for description of dough properties in physically simple terms. Relationships between dough structure and rheological properties are also covered.
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