Authors:Lj. Unbehend, G. Unbehend, and H.J. Kersting
Rheological properties and protein macro fraction of ten Croatian and five German wheat varieties were studied. Differences in dough rheological properties of German and Croatian wheat varieties were analysed by ANOVA. Multiple regression was used to determine the influences of protein macro fractions of Croatian and German wheat varieties on rheological properties of their doughs. The investigation had shown that Croatian and German wheat varieties had similar dough properties. Protein content and protein composition influenced many of investigated rheological parameters. However, most of the influences were found in the mixing properties of doughs in both German and Croatian wheat varieties. Dough development time, stability and the degree of softening from the Farinograph and dough strength from the Alveograph showed the highest correlation coefficients with the protein composition. Influences of protein macro fraction of Croatian wheat varieties and influences of protein macro fraction of German wheat varieties on rheological parameters showed some differences.
šećera. (Influence of hydrocolloids on the rheologicalproperties of model sugar solutions.) Kem. Ind , 40 , 63-68.
Utjecaj hidrofilnih koloida na reološka svojstva modelnih otopina šećera. (Influence of hydrocolloids on the
. (1998): Estudos de viabilidade sobre avaliação de qualidade de farinhas de trigo através de medidas das propriedades do gluten. (Evaluation of correlation study between wheat flour quality and rheologicalproperties of gluten.) Msc thesis. Faculdade de
Authors:Tímea Kaszab, Lídia Bornemisza, and Katalin Badak-Kerti
crystallization behavior of fat is influenced also by various dynamic factors, such as cooling rate, mixing and crystallization temperature ( Metin and Hartel, 2005 ). Important characteristics of both chocolate and coating is their rheologicalproperties such as
Authors:Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke
. Herald et al. (1989) examined the rheological behaviour of heat-treated liquid whole egg at −24 °C for 80 days. Thixotropic behaviour was found in all samples examined, and their rheologicalproperties were completely altered, with near Newtonian