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Volumn 76, Issue 1, 1999, Pages 9-15

Mixograph absorption determination by response surface methodology

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; SURFACE PROPERTIES; WATER ABSORPTION;

EID: 0032935350     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.1.9     Document Type: Article
Times cited : (6)

References (11)
  • 1
    • 0003497429 scopus 로고
    • Method 54-21, approved April 1961, reviewed October 1982, final approval November 1995; and Method 54-40A, approved April 1961, reviewed October 1982, final approval November 1995. The Association: St. Paul, MN
    • American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 54-21, approved April 1961, reviewed October 1982, final approval November 1995; and Method 54-40A, approved April 1961, reviewed October 1982, final approval November 1995. The Association: St. Paul, MN.
    • (1995) Approved Methods of the AACC, 9th Ed.
  • 2
    • 0001449696 scopus 로고
    • Effects of mixer speed, dough temperature, and water absorption on flour-water mixograms
    • Baig, M. M., and Hoseney, R. C. 1977. Effects of mixer speed, dough temperature, and water absorption on flour-water mixograms. Cereal Chem. 54:605-615.
    • (1977) Cereal Chem. , vol.54 , pp. 605-615
    • Baig, M.M.1    Hoseney, R.C.2
  • 3
    • 0002389188 scopus 로고
    • A ten gram mixograph for determining and predicting functional properties of wheat flours
    • Finney, K. F., and Shogren, M. D. 1972. A ten gram mixograph for determining and predicting functional properties of wheat flours. Baker's Dig. 46:32-35, 38-42, 77.
    • (1972) Baker's Dig. , vol.46 , pp. 32-35
    • Finney, K.F.1    Shogren, M.D.2
  • 5
    • 0000822705 scopus 로고
    • Factors affecting farinograph and baking absorption. I. Quality characteristics of flour streams
    • Holas, J., and Tipples, K. H. 1978. Factors affecting farinograph and baking absorption. I. Quality characteristics of flour streams. Cereal Chem. 55:637-652.
    • (1978) Cereal Chem. , vol.55 , pp. 637-652
    • Holas, J.1    Tipples, K.H.2
  • 6
  • 8
    • 0342326443 scopus 로고
    • Mixing curves and energy measurements in test baking
    • Kilborn, R. H. 1979. Mixing curves and energy measurements in test baking. Baker's J. 39:18-41.
    • (1979) Baker's J. , vol.39 , pp. 18-41
    • Kilborn, R.H.1
  • 9
    • 0002861618 scopus 로고
    • The prediction of bread baking performance using the farinograph and extensograph
    • Oliver, J. R., and Allen, H. M. 1992. The prediction of bread baking performance using the farinograph and extensograph. J. Cereal Sci. 15:9-89.
    • (1992) J. Cereal Sci. , vol.15 , pp. 9-89
    • Oliver, J.R.1    Allen, H.M.2
  • 10
    • 0000485366 scopus 로고
    • Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels
    • Roels, S. P., Cleemput, G., Vendewalle, X., Nys, M., and Delcour, J. A. 1993. Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem. 70:318-323.
    • (1993) Cereal Chem. , vol.70 , pp. 318-323
    • Roels, S.P.1    Cleemput, G.2    Vendewalle, X.3    Nys, M.4    Delcour, J.A.5
  • 11
    • 0011108824 scopus 로고
    • Relationship between farinograph and mixing requirements
    • Tanaka, K., and Tipples, K. H. 1969. Relationship between farinograph and mixing requirements. Cereal Sci. Today 14:296-300.
    • (1969) Cereal Sci. Today , vol.14 , pp. 296-300
    • Tanaka, K.1    Tipples, K.H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.