Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110314
Abstract: Abstract The quality of potato chips is highly dependent on the mechanical properties of the dough sheet produced prior to frying. It has been well established that poor mechanical properties result in fragile dough sheets… read more here.
Keywords: rolling process; potato; dough sheets; potato dough ... See more keywords
Improvements of dried noodles qualities using two-stages resting: explanation from macro and micro perspectives.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of texture studies"
DOI: 10.1111/jtxs.12652
Abstract: The purpose of this study was to elucidate the effects of two-stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of… read more here.
Keywords: stage resting; noodles qualities; two stage; improvements dried ... See more keywords