Water Sorption in Pre-heat-treated Wheat Flour Dough
نویسندگان
چکیده
منابع مشابه
Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake
The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2006
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe2000.7.163