Rheological properties of the wheat flour supplemented with different additives

Rheological properties of the wheat flour supplemented with different additives

One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixo...

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Bibliographic Details
Main Authors: GEORGETA STOENESCU, VIOLETA SORINA IONESCU, IULIANA BANU
Format: Article
Language:English
Published: Galati University Press 2011-07-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
wheat flour
rheological behaviour
Mixolab
Alveograph
Rheofermentometer
α-amylase
Online Access:http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdf

Internet

http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/6%20StoenescuG.pdf

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