Works matching DE "BREAD dough craft"
Results: 4
The shear rheology of bread dough: Analysis of local flow behaviour using CFD.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 3, p. 361, doi. 10.1016/j.fbp.2012.01.001
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- Article
Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes.
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- International Journal of Food Engineering, 2016, v. 12, n. 8, p. 719, doi. 10.1515/ijfe-2016-0132
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- Article
Reduction of acrylamide content in bread crust by starch coating.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 336, doi. 10.1002/jsfa.8476
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- Article
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2366, doi. 10.1002/jsfa.8048
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- Article