Titlebook: Handbook of Breadmaking Technology; Charles A. Stear Book 1990 Elsevier Science Publishers Ltd 1990 biotechnology.enzymes.food.nutrition.p

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書目名稱Handbook of Breadmaking Technology影響因子(影響力)




書目名稱Handbook of Breadmaking Technology影響因子(影響力)學科排名




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書目名稱Handbook of Breadmaking Technology網絡公開度學科排名




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書目名稱Handbook of Breadmaking Technology被引頻次學科排名




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書目名稱Handbook of Breadmaking Technology讀者反饋學科排名

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Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parametersof the number of revolutions, shear gradient and mass of dough, the mixing intensity changes considerably with changes in the revolutions of the mixing-head and shear gradient, with a constant dough mass. Mixers of different geometrical construction as regards mixing-elements and mixer bowl design w

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Formulation and Processing Techniques for Specialty-Breadsimprovement in living standards. Demands for freshly baked small fermented products, e.g. rolls, baguettes, kipfel and croissants, and confectionery products are also rising. Similar trends have taken place in Hungary, where the consumption of fibre-rich breads and rolls have increased from 1980 to

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Book 1990n Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control

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of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control 978-1-4615-2375-8

accomplishment

https://doi.org/10.1007/978-3-322-89471-7enient rate of shear for dough-effective viscosity measurements is 0.167 s., at any chosen mixer-rpm. The most suitable type of viscometer for doughs is the rotation viscometer design, available from Brookfield (USA) and Haake (West Berlin), and the Rheotest 2, manufactured in the GDR by VEB Prüfger

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Yu. Kargin,O. Manou?ek,P. Zuman by the process of aeration, both in the external silos, during transport of the flour from external silos to the daily-silos within the bakery, and by passage through mixing-worms and sieve machines (Figs 37 and 38). Another important function of the external silos is the maintenance or adjustment