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Dough Rheology and Baked Product Texture
Faridi, Hamed; Faubion, J. M.
€ 214.50
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Description for Dough Rheology and Baked Product Texture
Paperback. Num Pages: 628 pages, black & white illustrations, bibliography. BIC Classification: TDCT. Category: (G) General (US: Trade). Dimension: 229 x 152 x 32. Weight in Grams: 902.
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of ... Read more
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of ... Read more
Product Details
Format
Paperback
Publication date
2011
Publisher
Springer-Verlag New York Inc. United States
Number of pages
628
Condition
New
Number of Pages
628
Place of Publication
New York, NY, United States
ISBN
9781461282075
SKU
V9781461282075
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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