Influence of cassava genotype and composite flours’ substitution level on rheological behaviour during bread-making... Farinogram, alveogram, amylogram and falling number index analysis were analysed....
Wheat varietal flours: influence of pectin and datem on dough and bread quality... Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed....
L-cysteine influence on the physical properties of bread from high extraction flours with normal gluten...gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough....
이 현 주 한경대학 교 영양조리과학과 study on rheological properties of wheat flour mixed with garlic powder... The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram....
