Ultrasonic characterisation of flour–water systems: A new

Abstract
The viscoelastic properties of dough are of great interest in the baking industry as they affect the quality of the final product. In this work, the viscoelastic properties of dough were investigated using ultrasonic techniques and then compared with traditional methods. It
has been shown that ultrasonics provides a non-destructive, rapid and low cost technique for the measurement of physical food characteristics.
A common protocol for dough preparation was used for each type of measurement. Experimental results on more than 30 different flour quality and dough processing were presented. The measurements were correlated and compared with traditional dough quality
tests. In addition, the capability of ultrasound measurements for discriminating flours for different purposes was also studied, showing the potential of ultrasound as an alternative measurement method to discriminate types of flours for different purposes. 2006 Elsevier B.V. All rights reserved.

Keywords: Flour; Dough quality; Ultrasound; Viscoelastic properties; Rheology
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Posted by astaga, Wednesday, April 25, 2007 7:11 PM

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