Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs
In the present study, the rheological properties of doughs obtained from semolina produced by milling different wheat varieties of durum grains (Cappelli and Alemanno) were investigated. The dough was prepared by mixing the semolina with water in a mixograph. Rheological frequency sweep measurements...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9747 |