Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

Journal of the Science of Food and Agriculture

Volumn 92, Issue 3, 2012, Pages 638-644

  Codinǎ, Georgiana Gabriela ^a   Mironeasa, Silvia ^a   Mironeasa, Costel ^a   Popa, Ciprian N ^b   Tamba Berehoiu, Radiana ^c  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

^b FARINSAN SA Giurgiu   (Romania)

^c UNIVERSITY OF AGRONOMIC SCIENCES AND VETERINARY MEDICINE OF BUCHAREST   (Romania)

Author keywords

Alveograph; Correlation analysis; Mixolab; Regression model

Indexed keywords

TRITICUM AESTIVUM;

GLUTEN; WATER;

ABSORPTION; ANALYSIS; BREAD; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; COOKING; DEVICES; FLOUR; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; MECHANICS; PHYSICAL CHEMISTRY; PROTEIN STABILITY; REPRODUCIBILITY; ROMANIA; STATISTICAL MODEL;

ABSORPTION, PHYSICOCHEMICAL; BREAD; COOKING; FLOUR; FOOD HANDLING; FOOD INSPECTION; FOOD QUALITY; GLUTENS; LINEAR MODELS; MECHANICAL PHENOMENA; MODELS, CHEMICAL; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; REPRODUCIBILITY OF RESULTS; RHEOLOGY; ROMANIA; WATER;

EID: 84855348850     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4623     Document Type: Article

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