||2016-07-04 09:55:47, 조회 : 409, 추천 : 19
| Julie Kindelspire, a doctoral student at South Dakota State University,|
developed the mathematical model as part of a project to determine which
wheat cultivars make the best bread.
She discovered a correlation between the dough's ability to stretch and
the stability of the walls fo the gas-filled bubbles. 'If found a relationship
between dough extensibility and how it relates to strain hardening,' she said
"A higher strain hardening index is better for loaf volume."
"The holy grail of the baking industry is loaf volume-the bigger the volume,
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