Stress relaxation test as a predictor of bread flour quality
Bread flour quality, which is directly related bread quality, varies from time to time. It is therefore almost impossible to obtain bread with consistent quality without determining the flour's suitability for bread-making and the addition of bread improvers. Rheological tests such as the farin...
Main Author: | |
---|---|
Other Authors: | |
Published: |
2013
|
Subjects: | |
Online Access: | http://hdl.handle.net/2263/29336 Mokoena, PG 2001, Stress relaxation test as a predictor of bread flour quality, MSc(Agric) dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/29336 > http://upetd.up.ac.za/thesis/available/etd-11092005-140454/ |