The effect of temperature on dough viscosity, and its consequence for the control of dough temperature-Reference-Cited by-同舟云学术

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The effect of temperature on dough viscosity, and its consequence for the control of dough temperature

Published:1985-01 Issue:3 Volume:4 Page:205-227
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bloksma A.H.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Effects of absorption and temperature upon flour-water farinograms;Bayfield;Cereal Chemistry,1960

2. Rheology and chemistry of dough;Bloksma,1971

3. Regeling van de deegtemperatuur;Bloksma;Voedingsmiddelentechnologie,1981

4. The effect of temperature on some rheological properties of wheat flour doughs;Bloksma;Journal of Texture Studies,1975

5. Effect of mixing on the physical properties of dough;Bohn;Cereal Chemistry,1936

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