Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents).It was found that L-cysteine hydrochloride monohydrate (0.6 × 10−2 −...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2011-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/1/0191/ |