Rheological Structure of Dough (Turkish with English Abstract)

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

Gıda
Volume:8 Issue:4
Rheological Structure of Dough (Turkish with English Abstract)

Rheological Structure of Dough (Turkish with English Abstract)

Authors :

Pages : 0-0

View : 32 | Download : 7

Publication Date : 1983-08-01

Article Type : Research Paper

Abstract :The first stage in breadmaking process is the preparation of dough in proper conditions. Rheological properties together with other characteristics also have a great effect on bread quality. When the structure of the dough was examined from a rheological point of view, on continuous and three disperse phases were determined microscopically. In this part. The methods developed for detecting the effects of the phases on quality and their results are discussed.
Keywords :

ORIGINAL ARTICLE URL

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.

Index of Academic Documents
İzmir Academy Association
CopyRight © 2023-2026