Rheology of some specific purpose doughs

dc.contributor.author	Χατζησταύρου, Έλλη	el
dc.date.accessioned	2015-01-11T15:56:43Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3775
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	Rheology
dc.subject	Ρεολογία
dc.subject	ζύμη
dc.subject	specific purpose dough
dc.title	Rheology of some specific purpose doughs	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Dough
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ζυμαρικά
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://lod.nal.usda.gov/428
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ζυμαρικά
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85113619
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1994
heal.bibliographicCitation	Chatzistavrou, E. C. (1994) Rheology of some specific purpose doughs. Master thesis. University of Humberside	el
heal.abstract	Rheological behaviour of a specific purpose dough (batter type), used for Greek dumpling preparation, was evaluated using a rotational type viscometer. Flow behaviour of differently formulated doughs can be described by the power law modeL The flow behaviour index of the typical basic formulation was 0.34. Both the flow behaviour and the consistency indices were affected by the fbunwater ratio of dough and whole fresh egg or egg constituents additioa Fresh whole egg addition at 25% increased apparent viscosity of dough. A similar effect was exerted by egg yolk, while egg white resulted in an apparent viscosity decrease Storage of dough under refrigeration (3-4°C) for more than 3 days resulted in high viscosity decrease and dumpling preparation was not possible. Instrumental and sensory evaluation of dumplings showed that egg addition affected the texture, flavour and colour of dumplings. Dumplings containing no or minor amounts of egg were preferred by the panellists.	en
heal.advisorName	Λάζος, Ευάγγελος Σ.	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true