ShareMixing wheat flour and ice to form undeveloped dough.
Author(s) : CAMPOS D. T., STEFFE J. F., NG P. K. W.
Type of article: Article
Summary
A new method of mixing wheat flour and pounded ice, in order to obtain a homogenous and hydrated dough. Comparison of the results with those obtained with a farinograph.
Details
- Original title: Mixing wheat flour and ice to form undeveloped dough.
- Record ID : 1997-1719
- Languages: English
- Source: Cereal Chem. - vol. 73 - n. 1
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Wheat; Flour; Physical property; Bakery product; Dough; Mixture; Small ice
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Properties of wheat dough at sub-zero temperatu...
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- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
View record