4427531 Process for deasphaltenating cat cracker bottoms and for production of anisotropic pitch

A Rheological Study of Mechanical Dough

A Rheological Study of Mechanical Dough Development and Long Fermentation Processes for Cream-Cracker Dough Production

✍ Oliver, Ged; Brock, Christopher J 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 259 KB 👁 1 views

In the manufacture of products such as bread and cream-crackers mechanical development and long fermentation processes are used to develop dough. A rheological study of cream-cracker doughs made using both types of process has shown that fermentation weakens, but does not rearrange, intermolecular i