Effect of blocked polyurethane prepolymer on properties of MUF-particleboard made from high moisture particles
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DOI: 10.1016/j.ijadhadh.2017.07.002
Abstract: Abstract This study investigated the effect of R-value (the ratio of -NCO to -OH) and addition content of blocked polyurethane prepolymer (BPUP) on the properties of melamine-urea-formaldehyde (MUF) particleboards made from high-moisture particles (25 wt%). Eight… read more here.
Keywords: made high; blocked polyurethane; high moisture; properties muf ... See more keywords
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation
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DOI: 10.1016/j.jcs.2017.03.008
Abstract: Abstract The effects of reduced headspace pressure on the development of gluten network in doughs made from both high-protein flour (HPF) and low-protein flour (LPF) were investigated. The effect of vacuum mixing was found to… read more here.
Keywords: low protein; made high; vacuum; gluten network ... See more keywords
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
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DOI: 10.1016/j.jcs.2017.08.015
Abstract: Abstract The combined effects of reduced mixer headspace pressure and mixing duration on the yeast activity, proofing and quality of dough and bread made from both high-protein flour (HPF) and low-protein flour (LPF) were addressed… read more here.
Keywords: made high; dough bread; bread made; bread ... See more keywords