Capillary rheometry of soy isolate dough

Capillary rheometry of soy isolate dough

Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of...

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Bibliographic Details
Main Author:	Sigmon, Stephen Gill
Other Authors:	Chemical Engineering
Format:	Others
Language:	en_US
Published:	Virginia Polytechnic Institute and State University 2015
Subjects:	LD5655.V855 1979.S568 Dough Soy flour
Online Access:	http://hdl.handle.net/10919/53055

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