The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients
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DOI: 10.3303/cet1976118
Abstract: In the present study, the rheological properties of doughs, prepared by mixing semolina with water, yeast and salt, were investigated with different relative amounts of the ingredients. The rheological measurements were carried out by an… read more here.
Keywords: properties semolina; amount; ingredients rheological; relative amount ... See more keywords
Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs
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DOI: 10.3303/cet1976202
Abstract: The thermal properties of doughs with a different relative amount of ingredients were investigated using Thermogravimetric Analysis (TGA). The doughs were prepared to mix water, semolina, yeast, and salt in different proportions. The gelatinized flour… read more here.
Keywords: effect relative; amount; thermal properties; amount ingredients ... See more keywords