KINETIC REGULARITIES OF THE PROCESS OF MIXING DOUGH INGREDIENTS

被引：0
|
作者：
PSHENISHNYUK, GF
CHMYR, AD
机构：
来源：
IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1984年 / 05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
收藏
页码：31 / 35
页数：5
相关论文
共 50 条
  • [21] KINETIC REGULARITIES OF THERMOOXIDATION OF POLYAMIDOIMIDES
    LEDNEVA, OA
    PARIISKII, GB
    TREZVOV, VV
    TOPTYGIN, DY
    VYSOKOMOLEKULYARNYE SOEDINENIYA SERIYA A, 1984, 26 (03): : 634 - 641
  • [22] Classification and automated identification of dough crumbs at different stages of the wheat noodles mixing process
    Shi Z.
    Hu X.
    Li L.
    Liu L.
    Lei Y.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2022, 38 (05): : 279 - 287
  • [23] The effects of dough mixing on GMP re-aggregation and dough elasticity during dough rest
    Don, C
    Lichtendonk, WJ
    Plijter, JJ
    Hamer, RJ
    GLUTEN PROTEINS, 2004, (295): : 223 - 226
  • [24] EFFECTS OF FLOUR COMPONENTS AND DOUGH INGREDIENTS ON STARCH GELATINIZATION
    GHIASI, K
    HOSENEY, RC
    VARRIANOMARSTON, E
    CEREAL CHEMISTRY, 1983, 60 (01) : 58 - 61
  • [25] Conventional mixing technologies for dough systems
    Bartsch, T
    CEREAL FOODS WORLD, 2002, 47 (04) : 136 - 137
  • [26] Mixing conditions and pasta dough development
    Icard-Verniere, C
    Feillet, P
    BIOPOLYMER SCIENCE: FOOD AND NON FOOD APPLICATIONS, 1999, (91): : 229 - 233
  • [27] Utilizing advanced kinetic energy density based ingredients for novel local hybrid mixing functions
    Furness, James
    Sun, Jianwei
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
  • [28] Rheology of wheat flour dough at mixing
    Della Valle, Guy
    Dufour, Maude
    Hugon, Florence
    Chiron, Hubert
    Saulnier, Luc
    Kansou, Kamal
    CURRENT OPINION IN FOOD SCIENCE, 2022, 47
  • [29] GAS OCCLUSION DURING DOUGH MIXING
    BAKER, JC
    MIZE, MD
    CEREAL CHEMISTRY, 1946, 23 (01) : 39 - 51
  • [30] Conventional mixing technologies for dough systems
    Bartsch, T.
    2002, American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121, United States (47)
12345