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Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird–Carreau constitutive model

✍ Scribed by Dus, S. J.

Book ID
125429544
Publisher
American Institute of Physics
Year
1990
Tongue
English
Weight
800 KB
Volume
34
Category
Article
ISSN
0148-6055

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## 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 − protein wh