𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

✍ Scribed by Linlaud, N. E.; Puppo, M. C.; Ferrero, C.

Book ID
120291670
Publisher
AACC International (American Association of Cereal Chemists)
Year
2009
Tongue
English
Weight
535 KB
Volume
86
Category
Article
ISSN
0009-0352

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

A farinograph study on the viscoelastic
A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
✍ IS Md Zaidul; A Abd Karim; DMA Manan; A Ariffin; NA Nik Norulaini; AK Mohd Omar πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 190 KB

## Abstract Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low βˆ’ protein wh

Wheat flour starch granule-size distribu
Wheat flour starch granule-size distribution and rheological properties of dough. Part 4. Farinographic measurements
✍ Ε ebečiΔ‡, Bl. ;Ε ebečiΔ‡, B. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 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 (