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Mixolab versus Alveograph and Falling Number
Principal Component Analysis Mixolab Alveograph Falling Number protein content wet gluten
2014/2/27
Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. T...
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
wheat flour doughAalveographANIRSystems 6500Aprediction of rheological characteristics
2014/3/19
Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were m...