AI Summary & Key Takeaways
AI InsightIn this paper, the results taken by the instruments improved for determining the rheological properties of dough such as farinograph, extensograph, alveograph and maturograph together with the results taken by the mechanical model used for measuring the constant shear stress and shear rate are being discussed.
📌 3 Key Takeaways
Abstract
The rheological properties of dough which is an intermediate product in breadmaking is important because of its direct effect on bakery products and its characteristic of giving information about the structure of dough. In this paper, the results taken by the instruments improved for determining the rheological properties of dough such as farinograph, extensograph, alveograph and maturograph together with the results taken by the mechanical model used for measuring the constant shear stress and shear rate are being discussed.
Özet
Ekmek yapımında bir ara ürün olan hamurun reolojik özellikleri, fırın ürünlerinin kalitesini doğrudan etkilemesi yanında hamur yapısı hakkında bilgi vermesi nedeniyle oldukça önemlidir. Bu derlemede hamurun reolojik özelliklerini belirlemek amacıyla geliştirilen farinograf, ekstonsograf, alveograf ve maturograf yanında sabit kayma basıncı ve kayma hızının ölçüldüğü mekaniksel bir model ile elde edilen sonuçlar tartışılmıştır.