Blends using brabender farinograph and E6 Haubelt flourgraph
The aim of this work is to establish correlations between the values of the Brabender Farinograph and the E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown flour with additives (BF add). The following parameters were varied: water absorption capaci...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2010-12-01
|
| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202010/vol%202/Full%20paper%20MLIancu.pdf |