Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

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• 作者：Né ; stor Ponce-Garc&iacute ; a ; Benjam&iacute ; n Ram&iacute ; rez-Wong ; Patricia I Torres-Chá ; vez ; Juan de Dios Figueroa-Cá ; rdenas ; Sergio O Serna-Sald&iacute ; var ; Mario O Cortez-Rocha and Anayansi Escalante-Aburto
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2017
• 出版时间：15 March 2017
• 年：2017
• 卷：97
• 期：4
• 页码：1235-1243
• 全文大小：239K
• ISSN：1097-0010

文摘

The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (W_t), elastic work (W_e) and plastic work (W_p).