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Ultrasonic analysis to discriminate bread dough of different types of flour

Autor
García-Álvarez, J.; Rosell, C.M.; Garcia, M.; Chavez-Dominguez, J. A.; Turo, A.; Salazar, J.
Tipus d'activitat
Article en revista
Revista
IOP Conference Series: Materials Science and Engineering
Data de publicació
2012
Volum
42
Pàgina inicial
1
Pàgina final
4
DOI
https://doi.org/10.1088/1757-899X/42/1/012042 Obrir en finestra nova
Projecte finançador
DPI2009-14468-C02-01
Resum
Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, of...
Grup de recerca
CREB - Centre de Recerca en Enginyeria Biomedica
GSS - Grup Sistemes Sensors

Participants