Modelling of dough formation process and structure evolution during farinograph test

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 121-127

  Migliori, Massimo ^a   Correra, Sebastiano ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b NONE   (Italy)

Author keywords

Dough formation; Dough rheology; Farinograph; Mixing modelling

Indexed keywords

ENERGY TRANSFER; HYDRATION; MIXING;

DOUGH FORMATION; DOUGH RHEOLOGY; FARINOGRAPHS; INDUSTRIAL STANDARDS; MIXING MODELLING; STRUCTURE EVOLUTION; STRUCTURE FORMATIONS; TECHNOLOGICAL PARAMETERS;

MIXER CIRCUITS;

TRITICUM AESTIVUM;

EID: 84871307155     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03167.x     Document Type: Article

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