The influence of pH on the viscoelastic properties of dough and of the corresponding bread have been evaluated submitting samples to uniaxial compression tests performed by a dinamometer Instron UTM. The stress/strain response has been correlated by using a four parameters mathematical model which describes the structure deformation and densification. Image analysis of bread crumb has been performed to correlate the mechanical results to the shape of voids in the structure. The rheological response of dough during the leavening has been evaluated by means of the stress decay in stress-relaxation test
The influence of pH on the rheological responce of dough and bread / Piazza, L.; Repetti, V.; Masi, Paolo. - In: LES COLLOQUES DE L'INRA. - ISSN 0293-1915. - STAMPA. - 91:(1999), pp. 297-300.
The influence of pH on the rheological responce of dough and bread
MASI, PAOLO
1999
Abstract
The influence of pH on the viscoelastic properties of dough and of the corresponding bread have been evaluated submitting samples to uniaxial compression tests performed by a dinamometer Instron UTM. The stress/strain response has been correlated by using a four parameters mathematical model which describes the structure deformation and densification. Image analysis of bread crumb has been performed to correlate the mechanical results to the shape of voids in the structure. The rheological response of dough during the leavening has been evaluated by means of the stress decay in stress-relaxation testI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
