Zobrazeno 1 - 10 of 60 pro vyhledávání: '"J. B. M. Coppock"'
1
A rheological investigation of the role of water in wheat flour doughs
Autor: T. Webb, P. W. Russell Eggitt, J. B. M. Coppock, P. W. Heaps
Publikováno v: International Journal of Food Science & Technology. 5:65-76
Summary. Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. It is pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fb67e529885e2fa3dab9ce6f4ecda8d
https://doi.org/10.1111/j.1365-2621.1970.tb01543.x
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2
Protein quality and quantity: A rheological assessment of their relative importance in breadmaking
Autor: J. B. M. Coppock, T. Webb, P. W. Heaps
Publikováno v: International Journal of Food Science & Technology. 6:47-62
Summary It is suggested that the terms ‘strong’and ‘weak’derived from bakery experience may not always be directly applicable to the quality of gluten present in such flours, and may be more related to gluten quantity than hitherto believed.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a782597511dabd54b9a873458582e841
https://doi.org/10.1111/j.1365-2621.1971.tb01592.x
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4
The natural ageing of flour
Autor: Ruth Bennett, J. B. M. Coppock
Publikováno v: Journal of the Science of Food and Agriculture. 8:261-270
Since 1951 untreated and commercially treated flours of different extraction rates have been stored under temperate conditions for eight-month periods and periodically examined to ascertain the naturally occurring change in baking quality. Doughs wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2e4aaf268e3bcd7b9b93d5d1ff4d4af
https://doi.org/10.1002/jsfa.2740080503
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8
The volume coefficients of expansion of several gases at pressures below one metre
Autor: J. B. M. Coppock, R. Whytlaw-Gray
Publikováno v: Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character. 143:487-505
There have not appeared recently any new determinations of the rate of change of the volume coefficient of expansion of condensable gases at pressures in the neighbourhood of a half to one metre. The work of Henning and Heuse and Heuse and Otto has b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18edcdda5030cba0bb1757aab57442bc
https://doi.org/10.1098/rspa.1934.0016
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9
Some present trends in baking research
Autor: J. B. M. Coppock
Publikováno v: Journal of the Science of Food and Agriculture. 1:125-130
The effect on food science of the recent rapid developments in the chemical industry is discussed, particularly from the aspect of the potential physiological effects that may result from the use of new materials in food processing. The need for stud
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::45532098bf6476cdbe053caeffd74456
https://doi.org/10.1002/jsfa.2740010409
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10
A radioactive tracer technique for the study of dough mixing
Autor: D. W. E. Axford, J. B. M. Coppock, F. P. W. Winteringham, S. J. Cornford, A. Harrison, S. Drysdale
Publikováno v: Journal of the Science of Food and Agriculture. 8:234-238
The use of 131I to study the rate of dispersion of fat in a dough-mixing process has been examined. Two methods of assay were used, a liquid-suspension technique and a solid-sample assay. The results emphasize the ease with which dough mixing may be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b45257bae1f3bd6322ec20218532131
https://doi.org/10.1002/jsfa.2740080408
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