Evaluation of food additives on the rheologic properties of winter wheat flours

Sipos, Péter and Győri, Zoltán: Evaluation of food additives on the rheologic properties of winter wheat flours. Review of faculty of engineering : analecta technica Szegedinensia 1-2. pp. 74-79. (2012)

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Abstract

The effects of different flour additives on the Farinograph. Alveograph and Extensograph properties of BL 80 flour were evaluated. The purpose of the study was to evaluate the way and degree of their influences to establish a subsequent research on their possible substitution by natural ingredients. We found that the effects of flour additives can be measured by rheologic methods and the extends of changes determined by different methods are similar.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 1-2
Page Range: pp. 74-79
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: p. 78-79. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:11
URI: http://acta.bibl.u-szeged.hu/id/eprint/11898

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