Results 121 to 129 of about 291 (129)

Fundamental studies on dough with the brabender extensograph. III.—the work technique

Journal of the Science of Food and Agriculture, 1963
exaly  

Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curves

Journal of the Science of Food and Agriculture, 1961
exaly  

Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough

Journal of the Science of Food and Agriculture, 1962
exaly  

Effects of emulsifiers on farinograph and extensograph measurements

Food Chemistry, 1996
exaly  

The prediction of bread baking performance using the farinograph and extensograph

Journal of Cereal Science, 1992
exaly  

Flour testing. II.—An Alternative Method of Using the Brabender Farinograph and Extensograph for Testing Bread Flours

Journal of the Science of Food and Agriculture, 1956
exaly  

Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum

Quality Assurance and Safety of Crops and Foods, 2015
exaly  

METHODOLOGY FOR ASSESSING THE RHEOLOGICAL PROPERTIES OF DOUGH FROM FLOUR ENRICHED WITH OILSEED PRESS CAKE USING A MICRO-EXTENSOGRAPH

Vibrations in Engineering and Technology
Volodymyr Dudin, Elchyn Aliiev
exaly  

Flour testing. I.—A comparison of the brabender extensograph, chopin alveograph and simon extensometer methods of testing bread flours with particular reference to the effect of various froms of flour treatment

Journal of the Science of Food and Agriculture, 1956
exaly