Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture by H. Faridi, J.M. Faubion.

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much...

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Bibliographic Details
Main Authors: Faridi, H. (Author), Faubion, J.M (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1990.
Edition:1st ed. 1990.
Series:Springer eBook Collection.
Subjects:
Industrial engineering.
Production engineering.
Mechanics.
Mechanics, Applied.
Chemical engineering.
Food—Biotechnology.
Electronic resources (E-books)
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Call Number: E-Book
Status: Available

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