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Use of ultrasound for the determination of flour quality

Autor
Alava, J.; Sahi, S.; García-Álvarez, J.; Turo, A.; Chavez-Dominguez, J. A.; Garcia, M.; Salazar, J.
Tipus d'activitat
Article en revista
Revista
Ultrasonics
Data de publicació
2007-06
Volum
46
Número
3
Pàgina inicial
270
Pàgina final
276
DOI
https://doi.org/10.1016/j.ultras.2007.03.002 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0041624X07000303?via%3Dihub Obrir en finestra nova
Resum
Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provide a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. In this work, ...
Paraules clau
Dough, Flour, Quality, Rheology, Ultrasound
Grup de recerca
CREB - Centre de Recerca en Enginyeria Biomedica
GSS - Grup Sistemes Sensors

Participants