標(biāo)題: Titlebook: Dough Rheology and Baked Product Texture; Hamed Faridi,Jon M. Faubion Book 1990 Van Nostrand Reinhold 1990 cereals.food processing.process [打印本頁] 作者: GUST 時間: 2025-3-21 20:04
書目名稱Dough Rheology and Baked Product Texture影響因子(影響力)
書目名稱Dough Rheology and Baked Product Texture影響因子(影響力)學(xué)科排名
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書目名稱Dough Rheology and Baked Product Texture網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Dough Rheology and Baked Product Texture被引頻次
書目名稱Dough Rheology and Baked Product Texture被引頻次學(xué)科排名
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書目名稱Dough Rheology and Baked Product Texture讀者反饋
書目名稱Dough Rheology and Baked Product Texture讀者反饋學(xué)科排名
作者: Monocle 時間: 2025-3-21 23:57 作者: Consensus 時間: 2025-3-22 01:57 作者: 輕快帶來危險(xiǎn) 時間: 2025-3-22 07:43 作者: BUOY 時間: 2025-3-22 11:55
The Viscoelastic Properties of Wheat Flour Doughs,; Faubion et al. 1985; Faubion and Faridi, 1986) present the rationale for applying fundamental rheological tests to investigate the mechanical properties of dough. Bushuk (1985) sums up this rationale concisely:作者: 遺忘 時間: 2025-3-22 14:23 作者: 遺忘 時間: 2025-3-22 19:58
to 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 l作者: anagen 時間: 2025-3-22 21:16
Entrepreneurial Decisions under Uncertaintyte from cereal grains or flours and (2) exhibit total or partial solubility in water (at room temperature and/or heated). This definition includes starch, water-soluble pentosans, (1→3) (1→4) .-glucans, and starch hydrolyzates.作者: AGATE 時間: 2025-3-23 02:43 作者: 重力 時間: 2025-3-23 06:59 作者: 職業(yè)拳擊手 時間: 2025-3-23 10:44 作者: 協(xié)奏曲 時間: 2025-3-23 15:45
Rheological Properties of Cereal Carbohydrates,te from cereal grains or flours and (2) exhibit total or partial solubility in water (at room temperature and/or heated). This definition includes starch, water-soluble pentosans, (1→3) (1→4) .-glucans, and starch hydrolyzates.作者: Ventricle 時間: 2025-3-23 20:01 作者: 使?jié)M足 時間: 2025-3-23 23:46 作者: Delectable 時間: 2025-3-24 03:40 作者: 搬運(yùn)工 時間: 2025-3-24 09:10 作者: 主動脈 時間: 2025-3-24 12:36 作者: Defiance 時間: 2025-3-24 17:17 作者: 污穢 時間: 2025-3-24 19:53 作者: 出血 時間: 2025-3-24 23:21
Basic Principles of Food Texture Measurement,ns, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food technologists have good reason to devote considerable time to measuring and controlling the acceptability factors for foods.作者: myalgia 時間: 2025-3-25 06:33
Application of Rheology in the Cookie and Cracker Industry,ation has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie/cracker manufacturing process (Manley, 1983).作者: 混沌 時間: 2025-3-25 07:49 作者: Aggrandize 時間: 2025-3-25 15:44 作者: Debark 時間: 2025-3-25 17:22 作者: 騎師 時間: 2025-3-25 23:26
Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing,and analysis. The need to understand the mechanisms underlying the interactions of these three areas cannot be overemphasized. To establish a common ground for discussion, the following definitions are presented.作者: 推崇 時間: 2025-3-26 01:56
Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs,ction of cookies, pizza, bread, and pastry doughs, as well as Mexican specialties such as tacos and tortillas (Matz, 1968; Behnke et al., 1979). Sheeting used to be the method of choice for the production of pasta products, such as egg noodles (Hummel, 1950). This application is not as widespread as作者: doxazosin 時間: 2025-3-26 07:26 作者: 能量守恒 時間: 2025-3-26 09:23
Texture Evaluation of Baked Products Using Descriptive Sensory Analysis, Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977),作者: 盤旋 時間: 2025-3-26 14:49
Wladimir Sgibnev,Aksana Ismailbekova and deformation behavior of doughs are recognized to be central to the successful manufacturing of bakery products. A natural consequence of this long-lasting interest is that the technical literature related to dough rheology is extensive and, for newcomers to the field, a challenge to cover.作者: Deject 時間: 2025-3-26 19:19
Thilo Lang,Sebastian Henn,Kornelia Ehrlichtated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over the past 60 years. Several recent reviews (Hlynka, 1970; Hibberd and Parker, 1975b; Baird, 1983作者: 煩擾 時間: 2025-3-26 21:25 作者: Bombast 時間: 2025-3-27 02:47 作者: FRAX-tool 時間: 2025-3-27 07:45
https://doi.org/10.1057/9781137460790 temperature, .) is well known as a key aspect of synthetic polymer science (Ferry, 1980; Rowland, 1980; Sears and Darby, 1982). Eisenberg (1984) has stated that “the glass transition is perhaps the most important single parameter which one needs to know before one can decide on the application of t作者: 大雨 時間: 2025-3-27 10:51
Structures of Feeling in Unequal Englishesns, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food technologists have good reason to devote considerable time to measuring and controlling the acceptability factors for foods.作者: 他去就結(jié)束 時間: 2025-3-27 17:34
Structures of Feeling in Unequal Englishesation has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie/cracker manufacturing process (Manley, 1983).作者: infantile 時間: 2025-3-27 21:50
Structures of Feeling in Unequal Englishess based on the rheological properties of the raw materials. Consequently, the manufacture of pasta remains more an art than a science. Large, highly automated production lines still rely on the expertise of the extruder operator to determine the proper water: semolina ratios. In contrast, cereal che作者: delegate 時間: 2025-3-28 01:58 作者: 生氣地 時間: 2025-3-28 05:15 作者: 凝視 時間: 2025-3-28 07:49 作者: Meander 時間: 2025-3-28 13:09
Gender Discrimination in the Boardroomction of cookies, pizza, bread, and pastry doughs, as well as Mexican specialties such as tacos and tortillas (Matz, 1968; Behnke et al., 1979). Sheeting used to be the method of choice for the production of pasta products, such as egg noodles (Hummel, 1950). This application is not as widespread as作者: 糾纏,纏繞 時間: 2025-3-28 16:07 作者: Diluge 時間: 2025-3-28 19:28 作者: cancer 時間: 2025-3-28 23:58 作者: Bombast 時間: 2025-3-29 03:24
978-1-4612-8207-5Van Nostrand Reinhold 1990作者: 潰爛 時間: 2025-3-29 10:05 作者: 割讓 時間: 2025-3-29 13:34
Individual Differences and SegmentationExtrusion cooking of foods has developed, in recent years, into an important process technique. This technique makes the manufacture possible not only of new products or products with new attributes, such as breakfast cereals, snacks, modified starches, and baby foods, but also of surrogates such as flat bread.作者: Basal-Ganglia 時間: 2025-3-29 16:30 作者: 統(tǒng)治人類 時間: 2025-3-29 23:46 作者: 沙發(fā) 時間: 2025-3-29 23:54 作者: 尊嚴(yán) 時間: 2025-3-30 07:20
Basic Principles of Food Texture Measurement,ns, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food technologists have good reason to devote considerable time to measuring and controlling the acceptability factors for foods.作者: lymphoma 時間: 2025-3-30 09:03 作者: Lymphocyte 時間: 2025-3-30 13:26 作者: 相信 時間: 2025-3-30 17:43 作者: visceral-fat 時間: 2025-3-30 21:21
Texture Evaluation of Baked Products Using Descriptive Sensory Analysis, Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977),作者: Cytokines 時間: 2025-3-31 04:18
