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Characterization of wheat-flour–water doughs: a new method using ultrasound

✍ Scribed by C Létang; M Piau; C Verdier; L Lefebvre

Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
459 KB
Volume
39
Category
Article
ISSN
0041-624X

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✍ N. W. Tschoegl; J. A. Rinde; T. L. Smith 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 688 KB

## Abstract A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant