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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


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