Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer-Reference-Cited by-同舟云学术

Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer

Published:2001-09 Issue:2 Volume:34 Page:151-158
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wilson A.J.,Morgenstern M.P.,Kavale S.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference16 articles.

1. The Chorleywood bread process recent developments;Chamberlain;Cereal Science Today,1965

2. Comparison of work input requirement on laboratory-scale and industrial-scale mechanical dough development mixers;Wilson;Cereal Chemistry,1997

3. Predicting test bakery requirements from laboratory mixing tests;Zounis;Journal of Cereal Science,1997

4. Methods used in monitoring and controlling the quality of bread with particular reference to the mechanical dough development process;Mitchell;In «Modern Methods of Plant Analysis», Vol. 14. (H.F. Linskens and J.F. Jackson (eds), Berlin Springer-Verlag,1989

5. Rheology and the continuous breadmaking process;Frazier;Cereal Chemistry,1975

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