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
收藏
页码：136 / 138
页数：3
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