Results 151 to 160 of about 1,049 (174)

Theoretical aspects of the Farinograph

1984
3rd
openaire   +1 more source

Using the Farinograph in daily bakery operations

2022
openaire   +1 more source

The Farinograph Handbook

2022
openaire   +1 more source

Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method

Journal of Food Engineering, 2023
Jiawei Chen, Tom Fearn
exaly  

Using the Farinograph for soft wheat products

2022
openaire   +1 more source

Dough rheology and the Farinograph: The mechanism underlying dough development

2022
openaire   +1 more source

COMPARISON OF THE DOUGHLAB AND FARINOGRAPH FOR TESTING FLOUR QUALITY

2005
M.L. Bason, J.M.C. Dang, C. Charrié
openaire   +1 more source

The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products

Journal of Food Measurement and Characterization, 2021
Merve Yavuz-Duzgun, Beraat Özçelik, Özçelik Beraat   +2 more
exaly  

QTL analysis of farinograph and mixograph related traits in spring wheat under heat stress conditions

Molecular Biology Reports, 2020
Ibrahim Al-Ashkar, Mohamed Mergoum, Mohamed Barakat   +2 more
exaly  

Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal

Journal of Food Engineering, 2012
Antoni Miß, Dariusz Dziki
exaly