Flour quality and dough elasticity: Dough sheetability

Journal of Food Engineering

Volumn 115, Issue 3, 2013, Pages 371-383

  Patel, M J ^a   Chakrabarti Bell, S ^b  

^a Centre for Grain Food Innovation   (Australia)

^b CSIRO   (Australia)

Author keywords

Bread and noodle flours; Dough elasticity; Dough relaxation time; Finite element (FE) modelling of dough; Instrumented dough sheeter; Rheological model for dough; Sheeting

Indexed keywords

ELASTICITY; PAPER SHEETING; RELAXATION TIME;

BREAD AND NOODLE FLOURS; CURRENT PRACTICES; INSTRUMENTED DOUGH SHEETER; MODEL PARAMETERS; MOISTURE EFFECTS; RHEOLOGICAL MODELING; RHEOLOGICAL PROPERTY; SHEETING OPERATION;

FINITE ELEMENT METHOD;

EID: 84877339670     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.038     Document Type: Article

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