Large and fast deformations crucial for the rheology of proofing dough

Cereal Chemistry

Volumn 80, Issue 4, 2003, Pages 424-426

  Weegels, Peter L ^a   Groeneweg, Frans ^a   Esselink, Eddy ^a   Smit, Robert ^a   Brown, Rupert ^a   Ferdinando, Dudley ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; DOUGH; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; ROOM TEMPERATURE;

EID: 0037480698     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.4.424     Document Type: Article

References (8)

1. Bloksma, A. H. 1990. Rheology of the breadmaking process. Cereal Foods World 35:228-236.
2. Dobraszczyk, B. J. 1997. Development of a new dough inflation system to evaluate doughs. Cereal Foods World 42:516-519.
3. Dobraszczyk, B. J., and Roberts, C. A. 1994. Strain hardening and dough gas cell-wall failure in biaxial extension. J. Cereal Sci. 20:265-274.
4. Dobraszczyk, B. J., Smewing, J., Albertini, M., Maesmans, G., and Schofield, J. D. 2002. Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance. Cereal Chem. 80:218-224.
5. Gan, Z., Angold, R. E., Williams, M. R., Ellis, P. R., Vaughan, J. G., and Galliard, T. 1990. The microstructure and gas retention of bread dough. J. Cereal Sci. 12:15-24.
6. Kokelaar, J. J. 1994. Physics of breadmaking. PhD thesis. Wageningen: The Netherlands.
7. McLeish, T. C. B., and Larson, R. G. 1998. Molecular constitutive evaluation for a class of branched polymers: The pom-pom polymer. J. Rheol. 42:81-110.
8. Smit, R. J. M., Brekelmans, W. A. M., and Meijer, H. E. H. 1999. Prediction of the large-strain mechanical response of heterogeneous polymer systems: Local and global deformation behaviour of a representative volume element of voided polycarbonate. J. Mech. Phys. Solids 47:201-221.