Relationship between physical properties of dough and expansion ability during breadmaking

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...

Täydet tiedot

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Bibliografiset tiedot
Muut tekijät: Kawai Hideki, Tanaka Fumitake, Takahashi Hiroshi, Hashimoto Naoto, Yamauchi Hiroaki, Japanese Society for Food Science and Technology
Aineistotyyppi: Kirja
Kieli:englanti
Aiheet:
Industria de equipos y accesorios para panadera̕
Hornera̕
Pan
Pan - Calidad
Tecnologa̕ de alimentos
Ingeniera̕ de la produccin̤
Tčnicas de produccin̤
Bakery equipment and supplies industry
Baking
Bread
Bread - Quality
Food technology
Production engineering
Techniques of production
Propiedad fs̕ica
Propiedades reolg̤icas
Masa del pan
Expansin̤ de la masa
Physical property
Rheological properties
Bread dough
Dough expansion
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Relationship between physical properties of dough and expansion ability during breadmaking

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