Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/3474-cjfs
Abstract: Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500.… read more here.
Keywords: dough; wheat flour; validation; alveograph ... See more keywords