Variation of farinographic parameters of doughs obtained from wheat and rye flour mixtures during kneading

UPB Scientific Bulletin, Series D: Mechanical Engineering

Volumn 74, Issue 2, 2012, Pages 307-320

  Voicu, Gheorghe ^a   Constantin, Gheorghe ^a   Stefan, E M ^a   Ipate, George ^a  

^a UNIVERSITY POLITEHNICA OF BUCHAREST   (Romania)

Author keywords

Development time; Dough mixer; Farinographic characteristics; Flour quality; Rye flour; Stability; Wheat flour

Indexed keywords

DEVELOPMENT TIME; FARINOGRAPHIC CHARACTERISTICS; FLOUR QUALITY; RYE FLOUR; WHEAT FLOURS;

CONVERGENCE OF NUMERICAL METHODS; ENGINEERING; INDUSTRIAL ENGINEERING;

TORQUE;

EID: 84861643041     PISSN: 14542358     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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