Article ID Journal Published Year Pages File Type
10278079 Journal of Food Engineering 2012 12 Pages PDF
Abstract
► We examine farinograph and extensograph traits of wheat dough with carob fibre and oat wholemeal. ► Regression model for predicting extensograph traits using farinograph measurements. ► Degree of softening, water absorption and development time as useful predictors. ► Combining farinograph traits in pairs gives the best prediction.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal
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