Experimental and conceptual problems in the rheological characterization of wheat flour doughs

Rheologica Acta

Volumn 37, Issue 6, 1998, Pages 556-565

  Bagley, Edward B ^a   Dintzis, Frederick R ^a   Chakrabarti, Sumana ^b,c  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b Kraft Foods   (United States)

^c Kraft Foods Research   (United States)

Author keywords

Capillary extrusion; Capillary rheometry; Cone and plate viscometry; End corrections; Extensional viscosity; Extrusion variability; Rheological heterogeneity; Shear viscosity; Spring and winter wheats; Wheat flour doughs

Indexed keywords

FLOW CHARACTERISTICS; FOOD; RHEOLOGY; VISCOSITY;

EID: 0032419561     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s003970050142     Document Type: Article

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