Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Citado por Google
- Similares en SciELO
- Similares en Google
Compartir
Ingeniería e Investigación
versión impresa ISSN 0120-5609
Resumen
RODRIGUEZ SANDOVAL, Eduardo; FERNANDEZ QUINTERO, Alejandro y AYALA APONTE, Alfredo. Rheological models applied to wheat and corn dough. Ing. Investig. [online]. 2005, vol.25, n.2, pp.87-93. ISSN 0120-5609.
Rheological models of a food system are useful for simulating a materials response to an applied stress or strain and for predicting the effect of composition and processing conditions. Rheological models can be applied when experimental data is expressed in fundamental units. This article describes two rheological models used for studying wheat and corn dough: the biaxial extensional model and the oscillatory dynamic model. The results of research related to this topic are also reported.
Palabras clave : dough; rheology; rheological model; wheat; corn.