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COMEC 2013 >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/429
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| Title: | STUDY ON RHEOLOGICAL BEHAVIOR OF BAKERY DOUGH |
| Authors: | Canja, C. M.
Lupu, M. I.
Pădureanu, V. |
| Keywords: | dough
rheological
bread
kneading |
| Issue Date: | 24-Oct-2013 |
| Publisher: | EDITURA UNIVERSITĂŢII TRANSILVANIA DIN BRAŞOV |
| Series/Report no.: | ;383 - 387 |
| Abstract: | Bread and bakery products represent basic food daily consumed of all the people. In this context, the quality characteristics of the bread have an important role regarding the consumer choice. So, in this study are specified the rheological properties of dough and its influence on bread. |
| URI: | http://hdl.handle.net/123456789/429 |
| ISBN: | 978 – 606 – 19 – 0225 – 5 |
| Appears in Collections: | COMEC 2013
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