The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients
In the present study, the rheological properties of doughs, prepared by mixing semolina with water, yeast and salt, were investigated with different relative amounts of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate-plate fixt...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-10-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/10569 |