Effect of added fat on the rheological properties of wheat flour doughs

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 304-311

  Fu, J ^a,b   Mulvaney, S J ^a   Cohen, C ^c  

^a Department of Obstetrics Gynecology   (United States)

^b Dept of Food Science and Technology   (United States)

^c Cornell University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DYNAMIC MECHANICAL ANALYSIS; RHEOLOGY; STRESS RELAXATION;

FAT CONTENTS; FREQUENCY SWEEP; MAXWELL-MODEL; MECHANICAL STRESS; PARAMETERIZED; PLASTICIZING EFFECTS; RHEOLOGICAL PROPERTY; STRESS RELAXATION TESTS; WHEAT-FLOUR DOUGH; WILLIAMS;

RELAXATION TIME;

TRITICUM AESTIVUM;

EID: 0030928787     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.304     Document Type: Article

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