Linear and Nonlinear Creep-Recovery Analysis of Black Bean-Wheat Flour Blend System

Linear and Nonlinear Creep-Recovery Analysis of Black Bean-Wheat Flour Blend System

The creep-recovery test was used to analyze the rheological properties of black bean-wheat flour blends in linear and nonlinear viscoelastic regions. After adding black bean powder to wheat flour, the water absorption rate and development time of the dough were both increased, and the stable time of...

Full description

Bibliographic Details
Main Authors: FAN Ting-ting, XIE Yan-li, WANG Chen, ZHAO Wen-hong, YANG Yu-hui, XIE Dong-dong
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2020-09-01
Series:Liang you shipin ke-ji
Subjects:
wheat flour
black bean powder
creep-recovery
viscoelasticity
burgers model
elastic network
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200505?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200505?st=article_issue

Similar Items