✦ LIBER ✦

New techniques for commercial bread dough mixing

✍ Scribed by Fowler, E.R.

Book ID: 119783022
Publisher: IEEE
Year: 2000
Tongue: English
Weight: 451 KB
Volume: 3
Category: Article
ISSN: 1094-6969
DOI: 10.1109/5289.823819

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

DOUGH CONDITIONERS FOR 12% SOY-FORTIFIED

DOUGH CONDITIONERS FOR 12% SOY-FORTIFIED BREAD MIXES

✍ G. N. BOOKWALTER; C. L. MEHLTRETTER 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 351 KB

Mixed-model QTL mapping for kernel hardn

Mixed-model QTL mapping for kernel hardness and dough strength in bread wheat

✍ M. Arbelbide; R. Bernardo 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 274 KB

A radioactive tracer technique for the s

A radioactive tracer technique for the study of dough mixing

✍ D. W. E. Axford; J. B. M. Coppock; S. J. Cornford; S. Drysdale; A. Harrison; F. 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 371 KB

The Determination of Wheat Breadmaking P

The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

✍ J.M. Alava; S.J. Millar; S.E. Salmon 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 175 KB

Porosity and stability of bread dough du

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

✍ A. Shehzad; H. Chiron; G. Della Valle; K. Kansou; A. Ndiaye; A.L. Réguerre 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 794 KB

New technique for optical generation of

New technique for optical generation of microwave mixing

✍ G. Maury; B. Cabon 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 209 KB

aspect ratio bra s 0.2, the modal characteristics remain somewhat stable. We thus infer that only distortions with bra G 0.2 are likely to affect the modal characteristics considerably.