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Rheological properties of wheat flour doughs

✍ Scribed by T. L. Smith; N. W. Tschoegl

Publisher
Springer-Verlag
Year
1970
Tongue
English
Weight
594 KB
Volume
9
Category
Article
ISSN
0035-4511

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πŸ“œ SIMILAR VOLUMES

Rheological properties of wheat flour do
Rheological properties of wheat flour doughs I.β€”Method for determining the large deformation and rupture properties in simple tension
✍ N. W. Tschoegl; J. A. Rinde; T. L. Smith πŸ“‚ Article πŸ“… 1970 πŸ› John Wiley and Sons 🌐 English βš– 688 KB

## Abstract A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant

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✍ Ε ebečič, Bl. ;Ε ebečič, B. πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 447 KB

To examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule-size distribution determined in previous work (Nahrung 39 (1995) 106), were correlate

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✍ Ε ebečiΔ‡, Bl. ;Ε ebečiΔ‡, B. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 458 KB πŸ‘ 1 views

## Summa'ry To examine the influence of granulometric composition of wheat flour starch to gelatinization properties of flour under the conditions of amylographic measurements, the content of starch fractions i.e. the granulometrical and statistical parameters-of granule-size distribution determin

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The quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule-size distribution, directly in wheat flour microscopic thin-section by means of polarisation microscope was described. Wheat flour starch granule-size distribution was described by applic