Výsledky vyhledávání - "Kari M. Tronsmo"

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

Autor: Pernille Baardseth, Kari M. Tronsmo, Ellen Mosleth Færgestad, Anette Aamodt, J. David Schofield, E.M. Magnus

Publikováno v: Cereal Chemistry Journal. 80:587-595

The rheological properties of dough and gluten are important for end-use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::56b827bbb8f43e4f31aa18fcdcc3c740
https://doi.org/10.1094/cchem.2003.80.5.587

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Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Autor: E.M. Magnus, Ellen Mosleth Færgestad, J. D. Schofield, Kari M. Tronsmo

Publikováno v: Journal of Cereal Science. 38:205-215

The relationships between wheat protein quality and baking properties of 20 flour samples were studied for two breadmaking processes; a hearth bread test and the Chorleywood Bread Process (CBP). The strain hardening index obtained from dough inflatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0dfd0eb82c254b3b0feed33b4e70d6ad
https://doi.org/10.1016/s0733-5210(03)00027-4

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