Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 592-602

  Meza, Bárbara E ^a,b   Chesterton, Amy K S ^a   Verdini, Roxana A ^c   Rubiolo, Amelia C ^b   Sadd, Peter A ^d   Moggridge, Geoff D ^a   Wilson, D Ian ^a  

^a New Museums Site ^*  (United Kingdom)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c Universidad Nacional de Rosario   (Argentina)

^d Lord Rank Centre   (United Kingdom)

Author keywords

Cake batters; Rheology; Wheat flour

Indexed keywords

AIR CONTENT; APPARENT VISCOSITY; ARRHENIUS; CAKE BATTER; CHARACTERISATION; COHESIVE ENERGIES; COMPLEX VISCOSITY; COX-MERZ RULES; DATA SETS; ELASTIC BEHAVIOUR; GEL NETWORKS; GELATINISATION; MANUFACTURING PROCESS; OSCILLATORY SHEAR; RHEOLOGICAL BEHAVIOUR; SHEAR RATES; SHEAR THINNING; STEADY SHEAR; TEMPERATURE DEPENDENCE; TEMPERATURE DEPENDENCIES; VISCOELASTIC BEHAVIOUR; WEAK GEL; WHEAT FLOURS;

ELASTICITY; GELATION; GELS; SHEAR DEFORMATION; VISCOSITY;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 79952448442     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.022     Document Type: Article

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