Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough
Author:
Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou China
2. Henan Food Crop Collaborative Innovation Center Zhengzhou China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15752
Reference38 articles.
1. Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach
2. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
3. Rheological behaviour of biscuit dough in relation to water mobility
4. Rheological Properties of Short Doughs at Large Deformation
5. Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model
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