کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4516448 | 1322357 | 2008 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Strain hardening as an indicator of bread-making performance: A review with discussion
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Since strain hardening has been proposed as an important quality indicator of dough with respect to bread-making performance, a large body of experimental support for this concept has been published. Nevertheless, some questions remain with respect to the use of the concept of strain hardening. This is the subject of this review. Discussion points will include the most relevant indicator of strain hardening in relation to bread-making performance, methods to determine strain hardening and the benefits and limitations of using strain hardening as a parameter that characterises the bread-making performance of bread dough.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 48, Issue 1, July 2008, Pages 1–9
Journal: Journal of Cereal Science - Volume 48, Issue 1, July 2008, Pages 1–9
نویسندگان
Ton van Vliet,