[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Methods for Determining Rheological Characteristics of Doughs : A Critical Evaluation

Venkateswara Rao, G. and Haridas Rao, P. (1993) Methods for Determining Rheological Characteristics of Doughs : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (1). pp. 77-87.

[img] PDF
Restricted to Registered users only

Download (474kB)


<p align="justify">Rheological characteristics of doughs are of vital importance to bakery industry in predicting processing characteristics of dough and the quality of the end products. These also play a role in quality control programme and establishment of specifications for ingredients and the final products. Consequently, the reliability of the methods used for determining the rheological characteristics of dough assume vital importance. These methods are, therefore, critically analyzed and their limitations are pin-pointed. Use of computerized instruments is advantageous for more accurate, rapid and reproducible calculations of the curve parameters.</p>

Item Type: Article
Uncontrolled Keywords: Dough, Methods for rheological characterization, Farinograph, Mixograph, Research water absorption meter, Extensograph, Alveograph, Hagberg falling number, Visco-amylograph, Expansograph, Maturograph, Oven-rise recorder.
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 01 Analysis
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/306

Actions (login required)

View Item View Item