로그인  회원가입

Predicting loaf volume without baking bread
  2016-07-04 09:55:47, 조회 : 263, 추천 : 8

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,
the better,"

자세한 자료, 연락 주시면 준비하겠습니다.

merci,


  추천하기   목록보기

Copyright 1999-2018 Zeroboard / skin by zero