rheological parameters

Effect of temperature and curing agent type parameters on rheological behavior of binder system based on Hydroxyl terminated Polybutadiene (HTPB) is important in the aspect of production for medium and large-size grains. In this research, the effect of casting temperature 40, 50 and 60 ºC) and chemical structure of curing agents (TDI, IPDI and HDI) on rheological behavior of a binder system bas...

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Genome-Wide QTL Mapping for Wheat Processing Quality Parameters in a Gaocheng 8901/Zhoumai 16 Recombinant Inbred Line Population

2016

Hui Jin Weie Wen Jindong Liu Shengnan Zhai Yan Zhang Jun Yan Zhiyong Liu Xianchun Xia Zhonghu He

Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross grown in three environments was used to identify quantitative trait loci (QTLs) for dough rheological and starch pasting properties evaluated ...

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comparison of trial and error and genetic algorithm in neural network development for estimating farinograph properties of wheat-flour dough

Journal: :nutrition and food sciences research 0

hajar abbasi islamic azad university, esfahan branch (khorasgan), arghavanieh, jey st., esfahan, iran. post code: 81551-39998, p.o.box: 81595-158 seyyed mahdi seyedain ardabili department of food science and technology, faculty of agriculture and natural resources, science and research branch, islamic azad university, tehran, iran mohammad amin mohammadifar department of food science and technology, faculty of nutrition sciences, food science and technology / national nutrition and food technology research institute, shahid beheshti university of medical sciences, po box 19395-47471, tehran, iran zahra emam-djomeh transfer phenomena laboratory, department of food science, technology and engineering, faculty of agricultural engineering and technology, agricultural campus of the university of tehran, po box 4111, 31587-11167 karadj, iran

background and objectives: rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. materials and met...

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