Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 780-786

  Salvador, A ^a   Sanz, T ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dough; Rheology; Salt; Sugar; Viscoelasticity; Yeast

Indexed keywords

ELASTICITY; GELATION; SODIUM CHLORIDE; SUGAR (SUCROSE); VISCOELASTICITY;

CONTROL SAMPLES; DOUGH; G-VALUES; MECHANICAL SPECTRUM; OSCILLATORY RHEOLOGIES; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERISTICS; STARCH GELATINIZATION; WATER CONTROL; WHEAT FLOURS;

YEAST;

TRITICUM AESTIVUM;

EID: 33646905369     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.07.009     Document Type: Article

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