Ultrasonic characterisation of flour-water systems: A new approach to investigate dough properties

Ultrasonics

Volumn 44, Issue SUPPL., 2006, Pages

  Garcia Alvarez, J ^a   Alava, J M ^b   Chavez, J A ^a   Turo, A ^a   Garcia, M J ^a   Salazar, J ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Dough quality; Flour; Rheology; Ultrasound; Viscoelastic properties

Indexed keywords

COST EFFECTIVENESS; FOOD PROCESSING; ULTRASONIC MEASUREMENT; VISCOELASTICITY;

DOUGH QUALITY; FLOUR QUALITY; VISCOELASTIC PROPERTIES;

MIXTURES;

WATER;

ALGORITHM; ARTICLE; CHEMISTRY; CLASSIFICATION; COMPUTER ASSISTED DIAGNOSIS; ECHOGRAPHY; ELASTICITY; EVALUATION; FLOUR; FOOD ANALYSIS; FOOD HANDLING; MATERIALS TESTING; METHODOLOGY; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; VISCOSITY;

ALGORITHMS; ELASTICITY; FLOUR; FOOD ANALYSIS; FOOD HANDLING; IMAGE INTERPRETATION, COMPUTER-ASSISTED; MATERIALS TESTING; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; ULTRASONOGRAPHY; VISCOSITY; WATER;

EID: 33845708640     PISSN: 0041624X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultras.2006.05.099     Document Type: Article

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