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CAMBIOS REOLÓGICOS EN UNA MASA PANARIA DURANTE EL TIEMPO DE REPOSO
(VIDSUPRA Vol.1 Núm.2, p., 2006-01-15)
The rested time after kneaded is important to obtain bread with good crumb, good size and excellent presentation. The rheological changes in the doughs were determinated during six rested times (15, 30, 45, 60, 75, 90 min) ...
COMPORTAMIENTO REOLÓGICO DE LA MEZCLA DE MASA MADRE Y DIRECTA DE HARINAS FUERTES
(Vidsupra Vol.3 No.1, p.37-42, 2011-01-15)
Rheology studies of baking dough are important to commerce of wheat, the quality of flour and its transformation to bread. Bakers can standardize the phases of baking process, it is necessary to have the knowledge about ...
Dough rheology of wheat recombinant lines in relation to allelic variants of Glu-1 and Glu-3 loci
(Akadémiai KiadóSpringerhttps://link.springer.com/article/10.1556/CRC.39.2011.3.8https://akjournals.com/view/journals/0806/39/3/article-p386.xml, 2021)
VISCOELASTIC PROPERTIES OF RECONSTITUTED CASSAVA DOUGH.
(2013-03-05)
The influence of water (60–70%) and salt (1–2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved ...
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
(Institute of Crop Sciences, 2013)
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2013)
El complejo Gli-1/Glu-3 y las propiedades reológicas y volumen de pan de trigos harinerosThe Gli-1/Glu-3 complex and the rheological properties and bread volume of bread wheats
(Sociedad Mexicana de Fitogenéticahttp://www.revistafitotecniamexicana.org/documentos/30-2/8a.pdf, 2013)
RHEOLOGICAL AND THERMAL PROPERTIES OF MASA AS RELATED TO CHANGES IN CORN PROTEIN DURING NIXTAMALIZATION.
(2013-02-19)
Traditional nixtamalization process produces a masa (dough) with appropriate cohesiveness and adhesiveness. Masa is considered as a network of solubilized starch polymers with dispersed, uncooked and swollen starch granules, ...
Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harinerosEffect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough
(Colegio de Postgraduadoshttp://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf, 2013)