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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 ...
Chapter 11. Wheat quality
(Springer Nature, 2022)
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
(Elsevier, 2019-07)
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at ...
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
(Springer, 2013-09)
The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched ...
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...