Models for dough compressibility in sheeting

Cereal Foods World

Volumn 43, Issue 8, 1998, Pages 629-634

  Levine, L ^a  

^a Leon Levine and Associates   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032386918     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Levine, L. Model for the sheeting of dough between rolls operating at different speeds. Cereal Foods World 41(8):690, 1996.
2. Choi, Y., and Okos, M. R. Thermal properties of liquid foods - Review. In: Physical and Chemical Properties of Food. M. R. Okos, Ed. Am. Soc. Agric. Eng., St. Joseph, MI, 1987.
3. Campbell, G. M., Rielly, C. D., Fryer, P. J., and Sadd, P. A. Measurement and interpretation of dough densities. Cereal Chem. 70(5):517, 1993.
4. Campbell, G. M., Rielly, C. D., Fryer, P. J., and Sadd, P. A. Aeration of bread dough during mixing: Effect of mixing dough at reduced pressure. Cereal Foods World 43(3):163, 1993.
5. Menjivar, J. A. Fundamental rheological properties of model cookie and cracker doughs. (Abstr. No. 33) Cereal Foods World 35:813, 1990.
6. Levine L. Estimating output and power of food extruders. J. Food Proc. Eng. 6:1, 1983.
7. Raghavan, C. V., Chand, N., Srichandan, B., and Rao, P. N. S. Modeling the power consumption during sheeting of doughs for traditional Indian foods. J. Food Proc. Eng. 18:397, 1995.