SCOPUS 정보 검색 플랫폼

Volumn 78, Issue 4, 2001, Pages 447-452

Relationship between rheological properties and microstructural characteristics of nondeveloped, partially developed, and developed doughs

(4) Lee, L a Ng, P K W a Whallon, J H a Steffe, J F a

a MICHIGAN STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; RHEOLOGY; SHEAR DEFORMATION;

DOUGH PROPERTIES; ENERGY INPUTS; EXTENSIONAL DEFORMATION; FARINOGRAPHS; LASER SCANNING CONFOCAL MICROSCOPY; MICROSTRUCTURAL CHARACTERISTICS; PROTEIN MATRIX; RHEOLOGICAL PROPERTY; SHEAR AND EXTENSIONAL DEFORMATIONS; WHEAT FLOURS;

RHEOMETERS;

CARBOHYDRATE; PROTEIN;

ABSORPTION; ARTICLE; CARBOHYDRATE ANALYSIS; FLOUR; FLOW KINETICS; NONHUMAN; PROTEIN ANALYSIS; STRUCTURE ANALYSIS;

TRITICUM AESTIVUM;

EID: 0034958276 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2001.78.4.447 Document Type: Article

Times cited : (70)

References (19)

1
- 85153978883
- The Association: St. Paul, MN
- (2000) Approved Methods of the AACC, 10th ed. Methods 08-01, 44-15A, 46-13, 54-21, and 56-81B

2
- 0001916711
- Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives
- (1995) Cereal Chem. , vol.72 , pp. 48-52
- Berland, S.¹ Launay, B.²

3
- 0000083055
- Dough structure, dough rheology, and baking quality
- (1990) Cereal Foods World , vol.35 , pp. 237-244
- Bloksma, A.H.¹

4
- 0000093774
- Mixing wheat flour and ice to form "undeveloped dough"
- (1996) Cereal Chem. , vol.73 , pp. 105-107
- Campos, D.T.¹ Steffe, J.F.² Ng, P.K.W.³

5
- 0030851830
- Rheological behavior of undeveloped and developed wheat dough
- (1997) Cereal Chem. , vol.74 , pp. 489-494
- Campos, D.T.¹ Steffe, J.F.² Ng, P.K.W.³

6
- 0002227141
- The viscoelastic properties of wheat flour doughs
- Van Nostrand Reinhold: New York
- (1990) Dough Rheology and Baked Product Texture , pp. 29-66
- Faubion, J.M.¹ Hoseney, R.C.²

7
- 0000441941
- Confocal scanning laser microscopy in food research: Some observations
- (1987) Food Microstructure , vol.6 , pp. 115-120
- Heertje, I.¹ Van Der Vlist, P.² Blonk, J.C.G.³ Hendrickx, H.A.C.M.⁴ Brakenhoff, G.J.⁵

8
- 0003485055
- Am. Assoc. Cereal Chem.: St. Paul, MN
- (1994) Principles of Cereal Science and Technology. 2nd Ed.
- Hoseney, R.C.¹

9
- 0001561890
- The mixing phenomenon
- (1985) Cereal Foods World , vol.30 , pp. 453-457
- Hoseney, R.C.¹

10
- 0001911407
- Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition
- (1996) J. Cereal Sci. , vol.23 , pp. 33-42
- Janssen, A.M.¹ Vlient, T.V.² Vereijken, J.M.³

11
- 0001911404
- Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential
- (1996) J. Cereal Sci. , vol.23 , pp. 19-31
- Janssen, A.M.¹ Vlient, T.V.² Vereijken, J.M.³

12
- 0003954492
- Pergamon Press: New York
- (1981) Histological and histochemical methods: Theory and Practice
- Kiernan, J.A.¹

13
- 0003339209
- A theory of gluten structure
- (1964) Cereal Sci. Today , vol.9 , pp. 33
- Meredith, P.¹

14
- 0004702716
- The do-corder and its application in dough rheology
- (1986) Cereal Foods World , vol.31 , pp. 231-240
- Nagao, S.¹

15
- 0034385686
- Rheology and microstructure of wheat dough developed with controlled deformation
- (2000) J. Texture Stud. , vol.31 , pp. 41-54
- Schluentz, E.J.¹ Steffe, J.F.² Ng, P.K.W.³

16
- 0002060007
- Theory and applications of fluorescence spectroscopy in food research
- (1995) Trends Food Sci. Technol. , vol.6 , pp. 69-75
- Strasburg, G.M.¹ Ludescher, R.D.²

17
- 84984075415
- Design and use of a computer controlled confocal microscope for biological applications
- (1985) Scanning , vol.7 , pp. 66-78
- Van Der Voort, H.T.M.¹ Brakenhoff, G.J.² Valkenburg, J.A.C.³ Nanninga, N.⁴

18
- 85153980102
- Michigan State University: East Lansing, MI
- (1993) Introduction to Laser Scanning Confocal Microscopy
- Whallon, J.H.¹

19
- 0000488106
- Food microscopy and the nutritional quality of cereal foods
- (1993) Food Structure , vol.12 , pp. 123-133
- Yiu, S.H.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.