KNEADING THE DOUGH OF THE LABORATORY

被引:0
|
作者
SHER, PP
机构
关键词
D O I
10.1093/labmed/26.11.700
中图分类号
R446 [实验室诊断]; R-33 [实验医学、医学实验];
学科分类号
1001 ;
摘要
引用
收藏
页码:700 / 700
页数:1
相关论文
共 50 条
  • [1] Efficiency of flour dough kneading
    Sadkiewicz, Jozef
    Tomporowski, Andrzej
    Flizikowski, Jozef
    Kruszelnicka, Weronika
    PRZEMYSL CHEMICZNY, 2019, 98 (04): : 594 - 599
  • [2] Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties
    Liu, Qiannan
    Li, Kang
    Wu, Lei
    Liu, Wei
    Zhao, Ruixuan
    Zhang, Liang
    Hu, Honghai
    FOOD AND BIOPRODUCTS PROCESSING, 2024, 144 : 102 - 109
  • [3] TECHNOLOGICAL INVESTIGATIONS OF ROTARY DOUGH KNEADING IN THE CONDITIONS OF PRODUCTION
    PSHENISHNYUK, GF
    KOZLOV, GF
    MENDELEEV, VI
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1981, (01): : 95 - 97
  • [4] ADHESIVENESS OF WHEAT DOUGH DURING DIFFERENT STAGES OF KNEADING
    PSHENISHNYUK, GF
    KOZLOV, GF
    KARNAUSHENKO, LI
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1981, (06): : 128 - 129
  • [5] Experimental and numerical simulation of dough kneading in filled geometries
    Binding, DM
    Couch, MA
    Sujatha, KS
    Webster, MF
    JOURNAL OF FOOD ENGINEERING, 2003, 58 (02) : 111 - 123
  • [6] ESTIMATION OF EFFECTIVENESS OF CONTROL INFLUENCE OF THE PROCESS OF DOUGH KNEADING
    YURCHAK, VG
    KISHENKO, VD
    AFANASYEVA, AV
    SEMYANOVSKAYA, IN
    PIVEN, EN
    ROITER, IM
    IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1984, (04): : 60 - 62
  • [7] Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation
    Moll, Sarah
    Zettel, Viktoria
    Delgado, Antonio
    Hitzmann, Bernd
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (09): : 6130 - 6142
  • [8] Numerical investigation of microstructural damage during kneading of wheat dough
    Scepanovic, P.
    Goudoulas, Th B.
    Germann, N.
    FOOD STRUCTURE-NETHERLANDS, 2018, 16 : 8 - 16
  • [9] Improving the process of kneading yeast dough with cam working elements
    Rachok, Vitalii
    Telychkun, Volodymyr
    Damyanova, Stanka
    Telychkun, Yuliia
    UKRAINIAN FOOD JOURNAL, 2020, 9 (02) : 437 - 451
  • [10] Modeling of the process of kneading the yeast dough by cam operating elements
    Rachok, Vitalii
    Telychkun, Volodymyr
    Shtefan, Yevgenii
    Telychkun, Yuliya
    Damyanova, Stanka
    UKRAINIAN FOOD JOURNAL, 2019, 8 (02) : 355 - 367