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Full-Text Articles in Life Sciences
Shrinkage Prediction During Pasta Dehydration, Gina Michelle Bressani
Shrinkage Prediction During Pasta Dehydration, Gina Michelle Bressani
Open Access Theses
Shrinkage models from different fields of study were reviewed. Pasta was used as a model to further develop the hypothesis of predicting shrinkage in terms of the rate of relaxation and the rate of moisture loss. An extended literature review of pasta properties, such as isotherms, diffusivity, glass transition, rheological properties, and shrinkage was conducted. Isotherm and glass transition models were developed from the literature data acquired. Creep was tested with a 25 mm-diameter flat plate at 20 to 40°C at varying moisture content. Viscoelastic properties for the Burgers model for creep were determined, where higher moisture content samples resulted …
Rheological Properties Of Gluten Free Dough Systems, Stephany Aurea Tandazo
Rheological Properties Of Gluten Free Dough Systems, Stephany Aurea Tandazo
Open Access Theses
Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatly improve the quality of life of celiac patients. The main objective of this study was to create a dough system composed …