✦ LIBER ✦

Rheological studies of the blended suspensions of native and steamed wheat flour

✍ Scribed by M. Prakash; R. Ravi; N. S. Susheelamma

Publisher: Springer
Year: 2000
Tongue: English
Weight: 125 KB
Volume: 210
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002179900075

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological studies of raw and steamed w

Rheological studies of raw and steamed wheat flour suspensions with added ingredients

✍ M. Prakash; R. Ravi; N. Susheelamma 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 198 KB

Effect of blending of raw and steamed wh

Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

✍ M. Prakash; R. Ravi; P. Haridas Rao 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 175 KB

Rheological and baking properties of cow

Rheological and baking properties of cowpea and wheat flour blends

✍ Sharma, Savita; Bajwa, Usha; Nagi, HPS 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 1 views

Eþ ect of blending 50 to 250 g kg-1 cowpea ýour in wheat ýour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased signiücantly with increased

Effect of steaming on the rheological ch

Effect of steaming on the rheological characteristics of wheat flour dough

✍ M. Prakash; P. Haridas Rao 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 180 KB

Rheological behaviour during extrusion o

Rheological behaviour during extrusion of blends of minced fish and wheat flour

✍ Suvendu Bhattacharya; H. Das; A.N. Bose 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 868 KB

Effect of Malonaldehyde on the Rheologic

Effect of Malonaldehyde on the Rheological Properties of Wheat Flour

✍ Arya, S. S. ;Parihar, D. B. 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 294 KB 👁 1 views

## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi