Rheological properties of biopolymers and applications to cereal processing.
作者： Bruno Vergnes , Guy Della Valle , Paul Colonna
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摘要: This chapter focuses on some examples that show how the knowledge of rheological behaviour may help one to understand mechanisms involved in cereal processing and control quality final product. Studies viscoelastic properties biscuit doughs, shear viscosity starchy product meals, extensional bread dough are presented. Rheological measurements, such as empirical industrial tests, objective measurements discussed. The difficulties encountered measuring products, both large small deformations, illustrated.
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