Author: Danilo Tomines Campos
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 394
Book Description
Rheology of Developed and Undeveloped Wheat Flour Dough
Author: Danilo Tomines Campos
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 394
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 394
Book Description
Rheological Behavior and Microstructure of Developed and Undeveloped Wheat Dough
Author: Emily Joann Schluentz
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 236
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 236
Book Description
Dough Rheology and Baked Product Texture
Author: H. Faridi
Publisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Publisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Rheological Studies of Wheat Flour Doughs
Author: Kaihan Mani Lindborg
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 87
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 87
Book Description
Fundamentals of Dough Rheology
Advances in Rheology of Materials
Author: Ashim Dutta
Publisher: BoD – Books on Demand
ISBN: 1837699968
Category : Science
Languages : en
Pages : 222
Book Description
In modern times, rheology has emerged as a powerful tool for materials scientists to explore the properties of soft matter or complex fluids, including such diverse materials as food, cosmetics, polymers, lubricants, drilling fluids and biological systems. Rheology parameters such as shear modulus (G’), storage modulus (G”) and viscosity (η), together with microscopic imaging, provide considerable insight into the structure-property relationship in these materials. This in turn helps design materials with properties tailored to multiple applications. This book is a compilation of works by experts in their respective areas of specialization and covers a wide range of applications. The book will be useful both to experts in this area of research and to newcomers from a range of specializations.
Publisher: BoD – Books on Demand
ISBN: 1837699968
Category : Science
Languages : en
Pages : 222
Book Description
In modern times, rheology has emerged as a powerful tool for materials scientists to explore the properties of soft matter or complex fluids, including such diverse materials as food, cosmetics, polymers, lubricants, drilling fluids and biological systems. Rheology parameters such as shear modulus (G’), storage modulus (G”) and viscosity (η), together with microscopic imaging, provide considerable insight into the structure-property relationship in these materials. This in turn helps design materials with properties tailored to multiple applications. This book is a compilation of works by experts in their respective areas of specialization and covers a wide range of applications. The book will be useful both to experts in this area of research and to newcomers from a range of specializations.
Rheology of Wheat Products
Author: Hamed Faridi
Publisher: Amer Assn of Cereal Chemists
ISBN: 9780913250426
Category : Technology & Engineering
Languages : en
Pages : 273
Book Description
Publisher: Amer Assn of Cereal Chemists
ISBN: 9780913250426
Category : Technology & Engineering
Languages : en
Pages : 273
Book Description
Rheology of Wheat Flour Dough at Large Deformations and the Relation to Baking Quality and Physical Structure
Rheological Properties of Wheat Flour Dough
Author: Howard Hao Zheng
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 312
Book Description
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 312
Book Description
The Chemical Physics of Food
Author: Peter Belton
Publisher: John Wiley & Sons
ISBN: 1405181524
Category : Technology & Engineering
Languages : en
Pages : 264
Book Description
This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods
Publisher: John Wiley & Sons
ISBN: 1405181524
Category : Technology & Engineering
Languages : en
Pages : 264
Book Description
This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods