The aim of this research was to determine existence the correlation between chemical and certain rheological quality parameters different wheat flour samples bread produced from them. Three type 500, which were as experimental in industrial conditions, analyzed. analysis composition (content water, ash, ash on dry matter, fat, protein, starch) farinograph (farinograph water absorption, dough de...

As already mentioned, in the processes of extraction, storage and transportation oils, they mix with each other or water, which leads to changes their rheological physicochemical properties. The oils entering refining stages are subject strict requirements terms amount sulfur, chlorine salts mechanical impurities a number indicators that determine quality characteristics. Different types have d...

The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.