The influence of pH on rheological response of dough and bread

被引：0
|
作者：
Piazza, L [1 ]
Rapetti, V [1 ]
Masi, P [1 ]
机构：
[1] Univ Milan, DISTAM, I-20133 Milan, Italy
来源：
BIOPOLYMER SCIENCE: FOOD AND NON FOOD APPLICATIONS | 1999年 / 91期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The influence of pH on the viscoelastic properties of dough and of the corresponding bread have been evaluated submitting samples to uniaxial compression tests performed by a dinamometer Instron UTM. The stress/strain response has been correlated by using a four parameters mathematical model which describes the structure deformation and densification. Image analysis of bread crumb has been performed to correlate the mechanical results to the shape of voids in the structure. The rheological response of dough during the leavening has been evaluated by means of the stress decay in stress-relaxation test.
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页码：297 / 300
页数：4
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