485
Views
0
CrossRef citations to date
0
Altmetric
Original Articles

RHEOLOGICAL STUDY IN THE PASTA INDUSTRY BY ALVEOGRAPHIC ANALYSIS
ESTUDIO REOLÓGICO EN LA INDUSTRIA DE PASTAS POR ANÁLISIS ALVEOGRÁFICO
ESTUDIO REOLÓXICO NA INDUSTRIA DA PASTA POR ANÁLISE ALVEOGRÁFICO

, , , &
Pages 202-206 | Received 30 Nov 2001, Accepted 04 Mar 2002, Published online: 14 Oct 2009

REFERENCES

  • Bloksma , A. H. 1971 . Rheology and chemistry of dough Saint Paul, Minn : American Association of Cereal Chemistry .
  • D'Egidio , M. G. , Mariani , M. B. and Novaro , P. 1996 . Caratteristiche della materia prima e tecnologie di essiccamento: loro influenza sulla qualità della pasta. . Tecnica Molitoria , 2 : 105 – 112 .
  • Faridi , H. and Rasper , V. F. 1971 . The alveograph handbook Saint Paul, Minn. : American Association of Cereal Chemistry .
  • Launay , B. and Boré , G. 1977 . Use of the Chopin alveograph as a rheological tool II. Dough properties in biaxial extension. . Cereal Chemistry , 54 : 1152 – 1155 .
  • Mariani , M. B. , D'Egidio , M. G. and Novaro , P. 1995 . Durum wheat quality evaluation: influence of genotype and environment. . Cereal Chemistry , 2 : 194 – 196 .
  • Matsumoto , S. 1979 . Rheological properties of synthetic flour doughs London : Academic Press .
  • Medvedev , G. 1997a . Aspetti non convenzionali della pastificazione. Parte 1a—Proprietà degli sfarinati quale materia prima per le paste alimentari. . Tecnica Molitoria , 11 : 1210 – 1214 .
  • Medvedev , G. 1997b . Aspetti non convenzionali della pastificazione. Parte 2a—Influenza dei regimi di miscelazione e pressatura sulle proprietà dell'impasto e la qualità della pasta. . Tecnica Molitoria , 12 : 1338 – 1343 .
  • Tomassoni , V. 1993 . Caratteristiche elastiche del glutine nelle paste di semola di grano duro. . Tecnica Molitoria , 4 : 395 – 402 .
  • Salterio , G. , Biancolatte , E. and Boggini , G. 1992 . Influenza delle subunità gluteniniche HMWG, IMWG e LMWG sulla qualità pastificatoria del grano duro. . Tecnica Molitoria , 12 : 1089 – 1094 .
  • Schofield , R. H. and Scott Blair , G. W. 1993 . “ The relationship between viscosity, elasticity and plastic strength of soft materials as illustrated by some mechanical properties of flour dough ” . In Proc. Royal Soc. London, Ser. A.
  • Steffe , J. F. 1996 . Rheological methods in food process engineering East Lansing, MI. : Freeman Press .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.