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RHEOLOGICAL PROPERTIES OF BATTER DOUGH: EFFECT OF EGG LEVEL

✍ Scribed by M. MIGLIORI; D. GABRIELE; N. BALDINO; F.R. LUPI; B. DE CINDIO

Book ID
111339364
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
179 KB
Volume
34
Category
Article
ISSN
0145-8876

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✍ Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the e †ect of wheat bran particle size on the rheological properties of doughs. Wheat brans were Ðrst coarsely ground and passed through a bran Ðnisher to remove additional endosperm and aleurone l