Linked Life Data

16797637

Source:http://linkedlifedata.com/resource/pubmed/id/16797637

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:dateCreated
2007-1-1
pubmed:abstractText
The viscoelastic properties of dough are of great interest in the baking industry as they affect the quality of the final product. In this work, the viscoelastic properties of dough were investigated using ultrasonic techniques and then compared with traditional methods. It has been shown that ultrasonics provides a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. A common protocol for dough preparation was used for each type of measurement. Experimental results on more than 30 different flour quality and dough processing were presented. The measurements were correlated and compared with traditional dough quality tests. In addition, the capability of ultrasound measurements for discriminating flours for different purposes was also studied, showing the potential of ultrasound as an alternative measurement method to discriminate types of flours for different purposes.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
1874-9968
pubmed:author
pubmed:issnType
Electronic
pubmed:day
22
pubmed:volume
44 Suppl 1
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
e1051-5
pubmed:dateRevised
2009-11-11
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
Ultrasonic characterisation of flour-water systems: a new approach to investigate dough properties.
pubmed:affiliation
Department of Electronic Engineering, Polytechnic University of Catalonia, Barcelona, Spain.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't, Evaluation Studies