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Testing rheological quality of bread doughs
Testing rheological quality of bread doughs
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机译:测试面包面团的流变质量
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摘要
A process and device are claimed for the measurement of the rheological and fermentation qualities of a dough made from flour. A piece of dough is allowed to ferment under an initial pressure. The pressure is then reduced, forcing the dough to expand and be partially degassed. The volume achieved is measured, then the pressure returned to its initial value.
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