myalgia
发表于 2025-3-25 06:33:35
Application of Rheology in the Cookie and Cracker Industry,ation has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie/cracker manufacturing process (Manley, 1983).
混沌
发表于 2025-3-25 07:49:42
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Aggrandize
发表于 2025-3-25 15:44:32
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Debark
发表于 2025-3-25 17:22:50
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骑师
发表于 2025-3-25 23:26:24
Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing,and analysis. The need to understand the mechanisms underlying the interactions of these three areas cannot be overemphasized. To establish a common ground for discussion, the following definitions are presented.
推崇
发表于 2025-3-26 01:56:50
Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs,ction of cookies, pizza, bread, and pastry doughs, as well as Mexican specialties such as tacos and tortillas (Matz, 1968; Behnke et al., 1979). Sheeting used to be the method of choice for the production of pasta products, such as egg noodles (Hummel, 1950). This application is not as widespread as
doxazosin
发表于 2025-3-26 07:26:43
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能量守恒
发表于 2025-3-26 09:23:07
Texture Evaluation of Baked Products Using Descriptive Sensory Analysis, Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977),
盘旋
发表于 2025-3-26 14:49:00
Wladimir Sgibnev,Aksana Ismailbekova and deformation behavior of doughs are recognized to be central to the successful manufacturing of bakery products. A natural consequence of this long-lasting interest is that the technical literature related to dough rheology is extensive and, for newcomers to the field, a challenge to cover.
Deject
发表于 2025-3-26 19:19:05
Thilo Lang,Sebastian Henn,Kornelia Ehrlichtated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over the past 60 years. Several recent reviews (Hlynka, 1970; Hibberd and Parker, 1975b; Baird, 1983