Microstructure formation and rheological behaviour of dough under simple shear flow

Journal of Cereal Science

Volumn 43, Issue 2, 2006, Pages 183-197

  Peighambardoust, S H ^a,b   Van Der Goot, A J ^b   Van Vliet, T ^c   Hamer, R J ^b,c   Boom, R M ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Confocal scanning laser microscopy; Dough; Gluten; Microstructure; Mixing; Rheology; Simple shearing; Uniaxial extension

Indexed keywords

EID: 31844439927     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.10.004     Document Type: Article

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