Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
نویسندگان
چکیده
منابع مشابه
simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
Effect of Gluten in Addition on Dough Mixing Characteristics of Wheat Varieties
The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and ener...
متن کاملStudy of trace metals during estuarine mixing of Jarahi River water with the Musa Estuary water
Flocculation of metals is one of the most important estuarine processes that occur due to the mixing of seawater and river water and colloidal metals undergo this process come in the form of flocculants. Due to the important role of flocculation process in producing suitable food sources for aquatic organisms and reducing the amount of input pollution into aquatic environments, the present stud...
متن کاملoptimization of dough mixing time and mixing speed to improve dough rheology and quality of barbari bread using response surface methodology
efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...
متن کاملDistinguishing Anhydrate and Gypsum Scale in Mixing Incompatible Surface and Ground Waters During Water Injection Process
Determination of the type of precipitated calcium sulfate in mixing two incompatible injection and formation waters was studied experimentally in this work at two temperatures of 26oC and 80oC. Here the SEM, EDX and XRD techniques have been used to inspect the temperature effects on the morphology, type, and size of the precipitated calcium sulfate crystals. The result...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Engineering
سال: 2009
ISSN: 1556-3758
DOI: 10.2202/1556-3758.1447