Performance of mechanically developed dough in pita bread production
โ Scribed by SYLVIA MIZRAHI; S. MIZRAHI
- Book ID
- 108813272
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 415 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0950-5423
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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
## Abstract Two systems for measuring flour water absorption (WA), the farinograph (FAR) and the Wheat Research Institute, 125 g mechanical dough development (MDD) standard bake test system, were compared using a representative sample of 20 commercial flours. A highly significant correlation (r = 0