Relationship between physical properties of dough and expansion ability during breadmaking
Se investig ̤si las propiedades fs̕icas (propiedades reolg̤icas) de diversas masas de pan, obtenidas a partir de un modelo ln̕eal Kelvin de cuatro elementos de viscoelasticidad, pueden usarse para expresar la habilidad de expansin̤ de la masa durante la elaboracin̤ de pan. Fueron determinadas las pr...
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| Online dostop: | Relationship between physical properties of dough and expansion ability during breadmaking |
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