2022•Elsevier eBooksRequires access

Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph

Lingzhu Deng, Gary G. Hou

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Key concepts: Farinograph, Mixing (physics), Wheat flour, Absorption of water, Food science, Bread making, Animal ecology, Materials science

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Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph — Research Paper | ScholarLens