Comparison of small and large deformation rheological properties of wheat dough and gluten

Cereal Chemistry

Volumn 80, Issue 5, 2003, Pages 587-595

  Tronsmo, Kari M ^a,b,c   Magnus, Ellen M ^a   Baardseth, Pernille ^a   Schofield, J David ^d   Aamodt, Anette ^a   Færgestad, Ellen Mosleth ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c DANONE RESEARCH   (France)

^d UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CREEP; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; RHEOLOGY; STRAIN HARDENING;

EMPIRICAL TEST; END-USE QUALITIES; LARGER DEFORMATIONS; PROTEIN CONTENTS; PROTEIN QUALITY; RHEOLOGICAL PROPERTY; SIZE-DISTRIBUTION; SMALL DEFORMATIONS; WHEAT DOUGH; WHEAT GLUTEN;

SIZE DISTRIBUTION;

GLUTEN; GLUTENIN; PROTEIN;

ARTICLE; BREAD; DOUGH; ELASTICITY; FLOW KINETICS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; MOLECULAR WEIGHT; OSCILLATION; PERFORMANCE; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONTENT; STEADY STATE; YOUNG MODULUS;

TRITICUM AESTIVUM;

EID: 0042905192     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.5.587     Document Type: Article

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