BETTER MODELING OF HIGH-SPEED COMMERCIAL DOUGH MIXING

被引：0

作者：

Elliott, B. ^{[1
]}

机构：

[1] Perten Instruments Australia Pty Ltd, Sydney, NSW, Australia

来源：

CEREAL FOODS WORLD | 2010年 / 55卷 / 03期

关键词：

Compendex;

D O I：

10.1094/CFW-55-3-0136

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Standard low-energy dough rheology methods have limited relevance to the very strong wheats and high-energy input processes now used for breadmaking. New high-speed tests have been developed to better mimic the variety of final product processing conditions encountered in the bakery and better predict final product and processing characteristics. Low-water-addition tests have also been developed that are relevant to pasta and noodle manufacturing. © 2010 AACC International, Inc.

引用

页码：136 / 138

页数：3