How Long to Read Dough Rheology and Baked Product Texture

How Long Does it Take to Read Dough Rheology and Baked Product Texture?

It takes the average reader 10 hours and 30 minutes to read Dough Rheology and Baked Product Texture by H. Faridi

Assuming a reading speed of 250 words per minute. Learn more

Description

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

How long is Dough Rheology and Baked Product Texture?

Dough Rheology and Baked Product Texture by H. Faridi is 609 pages long, and a total of 157,731 words.

This makes it 206% the length of the average book. It also has 193% more words than the average book.

How Long Does it Take to Read Dough Rheology and Baked Product Texture Aloud?

The average oral reading speed is 183 words per minute. This means it takes 14 hours and 21 minutes to read Dough Rheology and Baked Product Texture aloud.

What Reading Level is Dough Rheology and Baked Product Texture?

Dough Rheology and Baked Product Texture is suitable for students ages 12 and up.

Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.

When deciding what to show young students always use your best judgement and consult a professional.

Where Can I Buy Dough Rheology and Baked Product Texture?

Dough Rheology and Baked Product Texture by H. Faridi is sold by several retailers and bookshops. However, Read Time works with Amazon to provide an easier way to purchase books.

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