rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Objective methods to evaluate rheological properties of wheat flour tortilla dough
  name:
    name part: Srinivasan, Meera.
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1996
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xvi, 159 leaves : illustrations ; 28 cm.
  abstract: - 0.95; toughness, r-- 0.96). TPA and dough extensibility,
  abstract: (CV= 5-17%), but failed to differentiate the doughs. This
  abstract: (softness, r-0.60; toughness, r-- 0.61). TPA hardness and
  abstract: 9%) and correlated significantly with subjective dough
  abstract: Adhesive force correlated significantly with subjective dough
  abstract: and dough extensibility showed low variability (CV= 3-12%).
  abstract: Both parameters gave significant correlations with subjective
  abstract: characteristics (diameter, r= -0.58; height, r-- 0.65;
  abstract: Characteristics of wheat flour tortilla dough were measured
  abstract: correlated significantly with subjective dough evaluations
  abstract: cysteine, and/or more gluten. Dough extensibility parameters
  abstract: dough evaluations (resistance to extension, softness, r-0.95;
  abstract: Dough extensibility method was sensitive enough to indicate
  abstract: dough formulations and among doughs.Resistance to extension
  abstract: Doughs were optimally mixed, rested, divided, rounded and
  abstract: evaluations and tortilla characteristics. Hardness,
  abstract: extensibility decreased for doughs containing less fat, less
  abstract: extensibility methods were effective in characterizing dough
  abstract: for subjective and objective evaluations of dough properties.
  abstract: formulations and processing conditions. Tortillas were made
  abstract: freshly mixed dough surface was created for testing.
  abstract: Hoseney dough stickiness method showed moderate variability
  abstract: method was insensitive to changes during resting since a
  abstract: not sensitive to differences in doughs during resting or by
  abstract: objective Theological methods must be confirmed in commercial
  abstract: on a texture analyzer using texture profile analysis (TPA),
  abstract: properties (smoothness, r = 0.89; softness, r-- 0.89;
  abstract: properties (smoothness, r-- 0.88; softness, r-- 0.90;
  abstract: properties. However, practical application of these
  abstract: reducing agent and acidulants were varied to prepare a
  abstract: resilience correlated significantly with tortilla
  abstract: resilience, and resistance to extension increased and
  abstract: sampled during resting. Concentrations of water, fat,
  abstract: showed low variability (CV= 7-10%) and correlated
  abstract: significant differences during resting and among doughs.
  abstract: significantly with subjective dough evaluations (softness, r-
  abstract: stress relaxation, extensibility and adhesiveness tests.
  abstract: to determine the relationships between objective dough
  abstract: tortilla plants.
  abstract: toughness, r = 0.89). Equilibrium modulus (stress relaxation)
  abstract: toughness, r-- -0.86). Adhesive force measured by Chen-
  abstract: toughness, r-- 0.91). TPA adhesiveness and springiness were
  abstract: toughness, r-- 0.95; extensibility, softness, r-- -0.85;
  abstract: TPA hardness and resilience exhibited low variability (CV= 1-
  abstract: viscoelastic solid, viscoelastic liquid, and control doughs
  abstract: weight, r-- 0.66). TPA (hardness and resilience) and dough
  abstract: were utilized to evaluate doughs made from different
  note: by Meera Srinivasan.
  note: "Major subject: Food Service and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1996.
  note: Includes bibliographical references: pages 126-129.
  subject:
    topic: Major food service and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-S736
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-S736
  record info:
    record content source: TXA
    record creation date: 970417
    record change date: 20220103134325.0
    record identifier: in00001354167