Authors: S. Ramanathan and S. Cenkowski
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Published in: CBE Journal » CBE Journal Volume 37 (1995)

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Description: The influence of compaction of flour on its sorption isotherm and on the flow characteristics of a flour-water dough was investigated. The compacted flour equili brated at nearly the same water activity (aw) as the non-compacted flour in the whole range of the sorption isotherm. The flow parame ters, namely the flow behaviour index and the consistency coefficient, were determined for the dough prepared using the noncompacted and compacted flour. The dough prepared using the compacted flour had a higher flow behaviour index and a lower consistency coefficient than that prepared using the non-compacted flour.

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Citation: S. Ramanathan and S. Cenkowski 1995. SORPTION ISOTHERMS OF FLOUR AND FLOW BEHAVIOUR OF DOUGH AS INFLUENCED BY FLOUR COMPACTION. Canadian Agricultural Engineering 37(2):119-124.
Volume: 37
Issue: 2
Pages -
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Date: 1995
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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Sorption isotherms of flour and flow behaviour of dough as influenced by flour compaction