Understanding and modeling the processing-mechanical property relationship of bread crumb assessed by indentation

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 763-767

  Liu, Zhiqiang ^a   Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION TESTING; DENSITY (SPECIFIC GRAVITY); DESIGN OF EXPERIMENTS; ELASTIC MODULI; FOOD PRODUCTS; INDENTATION; MOISTURE DETERMINATION; WATER ABSORPTION;

BREAD CRUMBS; BREADCRUMBS; CONDITION; CRITICAL STRESS; CROSSHEAD SPEED; INDENTERS; MECHANICAL PARAMETERS; SPRING WHEAT; WHEAT FLOURS; YOUNG MODULUS;

MOISTURE;

ARTICLE; BREAD; DOUGH; FOOD PROCESSING; MOISTURE; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0036840662     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.763     Document Type: Article

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