Study of the time-dependence of the mechanical properties of doughs for flour strength evaluation

Proceedings - IEEE Ultrasonics Symposium

Volumn 3, Issue , 2005, Pages 1480-1483

  Garcia Alvarez, J ^a   Rodriguez, J M ^a   Yanez Y ^a   Turo, A ^a   Chavez, J A ^a   Garcia, M J ^a   Salazar, J ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Dough quality; Flour; Flour strength; Ultrasound; Viscoelastic properties

Indexed keywords

QUALITY CONTROL; ULTRASONIC MEASUREMENT; ULTRASONIC TRANSDUCERS; ULTRASONIC VELOCITY; VISCOELASTICITY;

DOUGH QUALITY; FLOUR; FLOUR STRENGTH; VISCOELASTIC PROPERTIES;

FOOD PRODUCTS;

EID: 33847129635     PISSN: 10510117     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/ULTSYM.2005.1603137     Document Type: Conference Paper

References (13)

1. D. J. McClements, "Ultrasonic characterization of foods and drinks: principles, methods, and applications," Critical Reviews in Food Science and Nutrition, vol. 37, pp. 1-46, 1997.
2. M. J. W. Povey & D. J. McClements, "Ultrasonics in food engineering. Part I: Introduction and experimental methods," J. Food Engng., vol. 8, pp. 217-245, 1988.
3. M. J. W. Povey & D. J. McClements, "Ultrasonics in food engineering. Part II: Applications," J. Food Eng., vol. 9, pp. 1-20, 1989.
4. H. O. Lee, H. Luan, D. G. Daut, "Use of an ultrasonic technique to evaluate the rheological properties of cheese and dough," J. Food Eng., vol. 16, pp. 127-150, 1992.
5. J. Salazar, A. Turó, J.A. Chávez, M.J. García, "Ultrasonic inspection of batters for on-line process monitoring," Ultrasonics, vol. 42, pp. 155-159, 2004.
6. U. Kidmose, L. Pedersen & M. Nielsen, "Use of ultrasonics for measurement of rheological characteristics of dough," Sixth Conference on Food Rheology, Detmold (Germany), pp. 388-394, 1999.
7. C. Létang, M. Piau, C. Verdier & L. Lefebvre, "Characterization of wheat-flour-water doughs: a new method using ultrasound," Ultrasonics, vol. 39, pp. 133-141, 2001.
8. J. Garcia-Alvarez, J. M. Alava, J. A. Chavez, A. Turo, M. J. Garcia, J. Salazar, "Ultrasonic characterisation of flour-water systems: a new approach to investigate dough properties," World Congress on Ultrasonics-Ultrasonic International, Beijing (China), 2005.
9. J. Salazar, J.M. Álava, S.S. Sahi, A. Turó, J.A Chávez, M.J. García, "Ultrasound measurements for determining rheological properties of flour-water systems," Proc. 2002 IEEE Ultrason. Symp., pp. 855-858, October 2002.
10. D. Weipert, Descriptive and fundamental rheometry in a new light, Cereal Foods World, vol. 37, 1992, pp. 15.
11. A.H. Bloksma, Dough structure, dough rheology and baking quality, Cereal Food World, vol. 35, 1990, pp. 237-244.
12. J. M. Álava, S. M. Millar and S. E. Salmon, "The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers," Journal of Cereal Science, vol. 33, pp. 71, 2001.
13. M. Whitworth, Increasing competitiveness of home-grown wheats through improved methods for quality evaluation and optimised milling, Home-Grown Cereals Authority, Report No. 195, 1999.