Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Journal of Food Engineering

Volumn 110, Issue 1, 2012, Pages 60-70

  Shehzad, A ^a,b   Chiron, H ^a   Della Valle, G ^a   Lamrini, B ^c   Lourdin, D ^a  

^a INRA   (France)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c CEMAGREF   (France)

Author keywords

Dough temperature; Dough viscosity; Energy balance; Specific mechanical energy; Storage modulus

Indexed keywords

ANGULAR SPEED; MIXER POWER; MIXING PROCESS; NETWORK DEVELOPMENT; OPERATING CONDITION; RHEOLOGICAL PROPERTY; SPECIFIC MECHANICAL ENERGY; THERMAL LOSS; VISCOSITY CURVE; VISCOUS DISSIPATION; WHEAT-FLOUR DOUGH;

ELASTIC MODULI; ENERGY BALANCE; MIXERS (MACHINERY); RHEOLOGY; SHEAR FLOW; VISCOSITY;

MIXING;

TRITICUM AESTIVUM;

EID: 84855896130     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.008     Document Type: Article

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