INFLUENCE OF CALCIUM IONS ADDITION FROM GLUCONATE AND LACTATE SALTS ON REFINED WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough.The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices.In flexcon reverse osmosis water storage tank the Farinograph test, both

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Factorial Numbers and Their Practical Applications

This paper develops the theory of factorial numbers formed by positional number systems with mixed-base factorial number systems.The here fundamentals of the theory of factorial numbers are outlined, a method for obtaining them is given, their range is determined, and noise immunity is assessed.The addition and subtraction operations on factorial n

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