نتایج جستجو برای: dough empirical rheology
تعداد نتایج: 213050 فیلتر نتایج به سال:
Farinograph is the most frequently used equipment for empirical rheological measurements of dough. It’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. The percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. H...
Effects of astaxanthin (AX) derived from H. pluvialis on human blood rheology were investigated in 20 adult men with a single-blind method. The experimental group was 57.5 +/- 9.8 years of age and the placebo group was 50.8 +/- 13.1 years of age. A blood rheology test that measures whole blood transit time was conducted using heparinized blood of the volunteers by a MC-FAN apparatus (microchann...
In extrusion printing, the printability of food materials depends on rheology under shearing when extruded, and at rest, post-deposition. Piloting microstructure to provide rheological properties compatible with 3D printing is a major challenge. Microstructure, rheology, wheat-flour based varying concentrations flour, sugar, oil, water were studied. Materials obtained by heating doughs moisture...
The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...
Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...
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