𝔖 Bobbio Scriptorium
✦   LIBER   ✦

THE EFFECT OF HEAT AND SHEAR ON THE VISCOELASTIC PROPERTIES OF SOY FLOUR DOUGH

✍ Scribed by D. G. BAIRD

Book ID
111338499
Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
610 KB
Volume
5
Category
Article
ISSN
0145-8876

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

A farinograph study on the viscoelastic
A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
✍ IS Md Zaidul; A Abd Karim; DMA Manan; A Ariffin; NA Nik Norulaini; AK Mohd Omar πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 190 KB

## 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 βˆ’ protein wh