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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200505?st=article_issue |