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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal.(More)
The vertical distance between the water level and upper level of intake is called submergence. When the submergence of the intake pipe is not sufficient, air enters the intake pipe and reduction in discharge occurs. The submergence depth at which incipient air entrainment occurs at a pipe intake is called the critical submergence (S c ). It can also cause(More)
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