An experimental and theoretical investigation of bread dough sheeting

Food and Bioproducts Processing

Volumn 83, Issue 3 C, 2005, Pages 175-184

  Engmann, Jan ^a   Peck, M C ^b   Wilson, D I ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Bread dough; Modelling; Power law fluid; Sheeting

Indexed keywords

AGING OF MATERIALS; ANISOTROPY; APPROXIMATION THEORY; BAKERIES; FOOD PROCESSING; MATHEMATICAL MODELS; ROLLS (MACHINE COMPONENTS); STRAIN; STRESSES; TORQUE; VISCOELASTICITY;

BAKERY EQUIPMENT; BREAD DOUGH; CYLINDRICAL ROLLS; POWER LAW FLUID; SHEETING;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 24744461641     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp.04184     Document Type: Article

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