✦ LIBER ✦

Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid

✍ Scribed by K.K. Agyare; Y.L. Xiong; K. Addo; C.C. Akoh

Book ID: 108825682
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 502 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb13633.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Soybean Flour Lipoxygenase Isozymes Effe

Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

✍ B. CUMBEE; D.F. HILDEBRAND; K. ADDO 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 439 KB

Calorimetric and rheological properties

Calorimetric and rheological properties of wheat flour suspensions and doughs: Effects of wheat types and milling procedure

✍ S. Berland; P. Relkin; B. Launay 📂 Article 📅 2003 🏛 Springer Netherlands 🌐 English ⚖ 348 KB

Wheat flour starch granule-size distribu

Wheat flour starch granule-size distribution and rheological properties of dough. Part 2. Extensographic measurements

✍ Šebečič, Bl. ;Šebečič, B. 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 447 KB

To examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule-size distribution determined in previous work (Nahrung 39 (1995) 106), were correlate

Wheat flour starch granule-size distribu

Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements

✍ Šebečić, Bl. ;Šebečić, B. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 458 KB 👁 1 views

## Summa'ry To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters-of granule-size distribution determin

Wheat flour starch granule-size distribu

Wheat flour starch granule-size distribution and rheological properties of dough. Part 4. Farinographic measurements

✍ Šebečić, Bl. ;Šebečić, B. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 599 KB

To examine how granulometric composition of wheat flour starch affects the rheological properties of dough in conditions of farinographic measurement, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule-size distribution determined previously (Nahrung 39 (

Water Content, Water Soluble Fraction, a

Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs

✍ K. MANI; C. TRÄGÅRDH; A.-C. ELIASSON; L. LINDAHL 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 521 KB