Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

Journal of Food Engineering

Volumn 102, Issue 4, 2011, Pages 369-379

  Miś, Antoni ^a  

^a INSTITUTE OF AGROPHYSICS   (Poland)

Author keywords

Creep; Fibre rich additions; Oscillation strain control; Regression models; Wheat flour dough

Indexed keywords

BURGERS MODEL; CREEP MEASUREMENT; CREEP TESTS; ELASTIC PROPERTIES; FIBRE-RICH ADDITIONS; LOSS MODULI; NEWTONIAN VISCOSITY; NON-LINEAR REGRESSION; OSCILLATION FREQUENCY; OSCILLATION STRAIN CONTROL; PHASE ANGLES; REGRESSION MODEL; RHEOLOGICAL PROPERTY; SHEAR RATES; SHEAR TESTS; STEEPER SLOPES; STORAGE MODULI; WHEAT DOUGH; WHEAT-FLOUR DOUGH;

CREEP; ELASTICITY; FIBERS; RHEOLOGY; SHEAR DEFORMATION; STRAIN CONTROL; TANNING;

REGRESSION ANALYSIS;

AVENA STRIGOSA; CERATONIA SILIQUA; TRITICUM AESTIVUM;

EID: 78049425245     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.015     Document Type: Article

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