Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours
- Author
- MEZA, Bárbara E1 2 ; CHESTERTON, Amy K. S1 ; VERDINI, Roxana A3 ; RUBIOLO, Amelia C2 ; SADD, Peter A4 ; MOGGRIDGE, Geoff D1 ; IAN WILSON, D1
[1] Department of Chemical Engineering and Biotechnology, New Museums Site, Cambridge CB2 3RA, United Kingdom
[2] Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigations Cientificas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Güemes 3450, 3000 Santa Fe, Argentina
[3] Departamento de Quimica Analitica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR) e Instituto de Quimica Rosario (IQUIR, UNR-CONICET), Suipacha 531, 2000 Rosario, Argentina
[4] Premier Foods, Lincoln Road, Cressex Business Park, High Wycombe HP12 3QR, United Kingdom - Source
Journal of food engineering. 2011, Vol 104, Num 4, pp 592-602, 11 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cake batters Rheology Wheat flour
- Keyword (fr)
- Chair à saucisse Etude comparative Farine blé Gâteau Mélangeage Propriété rhéologique Rhéologie Traitement thermique Pâte liquide Produit carné Produit céréalier
- Keyword (en)
- Meat emulsion Comparative study Wheat flour Cake Mixing Rheological properties Rheology Heat treatment Meat product Cereal product
- Keyword (es)
- Carne para salchicha Estudio comparativo Harina trigo Pastel Mezclado Propiedad reológica Reología Tratamiento térmico Producto de carne Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23977812
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2011.01.022 
https://dx.doi.org/10.1016/j.jfoodeng.2011.01.022
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