Rheology and the breadmaking process

Journal of Cereal Science

Volumn 38, Issue 3, 2003, Pages 229-245

  Dobraszczyk, B J ^a   Morgenstern, M P ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Baking; Entanglements; Fermentation; Gluten polymers; Long chain branching; Mixing; Rheology; Sheeting; Strain hardening

Indexed keywords

TRITICUM AESTIVUM;

EID: 0344154462     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00059-6     Document Type: Short Survey

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