Library

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 210 (1999), S. 119-122 
    ISSN: 1438-2385
    Keywords: Key words Rheology ; Wheat flour ; Rapid Visco Analyser
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The blended dough made from raw wheat flour and wheat flour steamed for 15 min at a ratio of 1 : 1, along with minor ingredients (salt, oil) showed reduced farinograph water absorption capacity. The stability of the blended dough with oil was reduced while the mixing tolerance index increased. The inclusion of salt in the blend increased the resistance to extension and also the area under the curve. The hardness and cohesiveness measured by means of texture profile analysis decreased with the inclusion of oil in the blend, while increasing with the addition of salt. The Rapid Visco Analyser used to measure pasting characteristics showed a peak viscosity which increased for the blend with salt, but decreased for that with oil. Similarly, the hot paste viscosity, cold paste viscosity and area under the curve increased for the blend with salt, but decreased for the blend with oil.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 209 (1999), S. 122-125 
    ISSN: 1438-2385
    Keywords: Key words Wheat flour ; Rheology ; Gluten denaturation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of steaming on the various rheological characteristics of wheat flour dough was studied. Steaming of flours at atmospheric pressure for 15 min completely denatured the gluten and reduced the water absorption capacity from 58.4% to 45.0%. Even steaming for just 5 min increased the resistance to extension considerably from 500 BU (Brabender Units) to 1000 BU and the ratio figure (resistance to extension/extensibility) from 4.2 to 27.4, indicating stiffening of the dough. The dough made from steamed flour had a higher hardness value of 91.1 N than the dough made from raw wheat flour which had a value of 51.1 N. The pasting characteristics of flour steamed for 15 min measured in a Rapid Visco Analyser showed increased peak viscosity from 218 rapid visco units (RVU) to 257 RVU as well as increased cold paste viscosity from 175 RVU to 200 RVU and increased hot paste viscosity from 94 RVU to 108 RVU for flour steamed for 15 min.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Czechoslovak journal of physics 45 (1995), S. 465-475 
    ISSN: 1572-9486
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract We explore the influence of three-particle interactions, in either the initial or final state, on the collision rate in a high temperature plasma, and on the rate of quark and anti-quark pair (flavor) production. When the interactions are taken to be screened at the Debye wave numberq d≈T, three-particle interactions contribute significantly to the collision rate, but only marginally enhance flavor production over that from two-particle interactions. The magnitudes of the rates are, however, sensitive to the infra-red thresholds, which emphasizes the need for a reliable analysis of this issue. Our results also highlight the importance of treating many-particle processes adequately in the space-time evolution of quarks and gluons produced in ultrarelativistic heavy-ion collisions.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...