Download or read book Dynamic Viscoelastic Properties of Common Wheat Doughs and Durum Wheat Doughs of Different Strengths and Hydrated Gliadin written by Scott Eric Martling and published by . This book was released on 2002 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Viscoelastic Properties of Dough Gluten and Glutenin from Durum Wheat of Different Strengths written by Yizhi Meng and published by . This book was released on 2001 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Measurement of Viscoelastic Properties of Wheat Flour Doughs to Provide Information Needed to Expand the Food Utilization of Wheat written by G. E. Hibberd and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dough Rheology and Baked Product Texture written by H. Faridi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Download or read book Rheology of Developed and Undeveloped Wheat Flour Dough written by Danilo Tomines Campos and published by . This book was released on 1996 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Use of the Stress Relaxation and Dynamic Tests to Evaluate the Viscoelastic Properties of Dough from Soft Wheat Cultivars written by Elisa Magaña-Barajas and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Viscosity as a Measure of Hydration Capacity of Wheat Flour and Its Relation to Baking Strength written by Paul Francis Sharp and published by . This book was released on 1923 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fundamentals of Dough Rheology written by Hamed Faridi and published by . This book was released on 1986 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Physiochemical Properties of Non developed Partially Developed and Developed Wheat Doughs written by Ling Lee and published by . This book was released on 2000 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Durum Wheat written by Giuseppe Fabriani and published by . This book was released on 1988 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.

Download or read book A Rheological Comparison of Wheat Flour and Masa Doughs and Wheat Flour and Masa Tortillas written by Jun-Tse Fu and published by . This book was released on 1995 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Baker s Digest written by and published by . This book was released on 1940 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Static and Dynamic Rheological Measurements in the Evaluation of Dough and Bread Viscoelastic Properties written by Alessandro Angioloni and published by . This book was released on 2006 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemistry of Wheat Flour written by Clyde Harold Bailey and published by . This book was released on 1925 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Physical Properties of Dough written by Charles Oscar Swanson and published by . This book was released on 1943 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Current Programs written by and published by . This book was released on 1976 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Glutenin in Its Relation to Flour Strength written by Emily Helen Grewe and published by . This book was released on 1926 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: