DYNAMIC RHEOLOGICAL TESTING - DIRECT STRESS-STRAIN ANALYSIS OF WHEAT-FLOUR DOUGHS

被引：0

作者：

FAUBION, JM

DREESE, PC

DIEHL, KC

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI,MANHATTAN,KS 66506

[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT AGR ENGN,BLACKSBURG,VA 24061

来源：

CEREAL FOODS WORLD | 1985年 / 30卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：542 / 542

页数：1

共 50 条

[1] CORN FLOUR ADDITION TO WHEAT-FLOUR DOUGHS - EFFECT ON RHEOLOGICAL PROPERTIES
NAVICKIS, LL
[J]. CEREAL CHEMISTRY, 1987, 64 (05) : 307 - 310
[2] A COMPARISON OF SOME RHEOLOGICAL PROPERTIES OF DURUM AND WHEAT-FLOUR DOUGHS
LINDAHL, L
ELIASSON, AC
[J]. CEREAL CHEMISTRY, 1992, 69 (01) : 30 - 34
[3] LIPIDS IN WHEAT-FLOUR DOUGHS
MANN, DL
MORRISON, WR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
[4] ON THE INFLUENCE OF ADDED LIPID PHASES ON THE RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGHS
ELIASSON, AC
TJERNELD, E
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 191 (01): : 35 - 39
[5] THE FORMATION AND PROPERTIES OF WHEAT-FLOUR DOUGHS
HOSENEY, RC
ROGERS, DE
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1990, 29 (02) : 73 - 93
[6] GLYCOSIDASES AND GLYCANASES OF WHEAT-FLOUR DOUGHS
LEE, JW
RONALDS, JA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (02) : 199 - &
[7] THE SPONGE FOR BREADMAKING - ITS INFLUENCE ON THE RHEOLOGICAL AND FERMENTATIVE CHARACTERISTICS OF WHEAT-FLOUR DOUGHS
BARBER, S
BARBER, CBD
PLANELLS, V
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1980, 20 (03): : 403 - 411
[8] RHEOLOGY - THEORY AND APPLICATION TO WHEAT-FLOUR DOUGHS
BUSHUK, W
[J]. CEREAL FOODS WORLD, 1985, 30 (08) : 541 - 541
[9] RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGHS IN STEADY AND DYNAMIC SHEAR - EFFECT OF WATER-CONTENT AND SOME ADDITIVES
BERLAND, S
LAUNAY, B
[J]. CEREAL CHEMISTRY, 1995, 72 (01) : 48 - 52
[10] RHEOLOGICAL PROPERTIES AND BREADMAKING QUALITY OF WHEAT-FLOUR DOUGHS MADE WITH DIFFERENT DOUGH MIXERS
MANI, K
ELIASSON, AC
LINDAHL, L
TRAGARDH, C
[J]. CEREAL CHEMISTRY, 1992, 69 (02) : 222 - 225

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