Özet
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Abstract
The first stage in breadmaking process is the preparation of dough in proper conditions. Rheological properties together with other characteristics also have a great effect on bread quality. When the structure of the dough was examined from a rheological point of view, on continuous and three disperse phases were determined microscopically. In this part. The methods developed for detecting the effects of the phases on quality and their results are discussed.
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Bu Makaleye Atıf Yap
Anonim (1983). Rheological Structure of Dough (Turkish with English Abstract). Gıda, Cilt: 8 - Sayı: 4. https://ajindex.com/articles/127396