Mixing behaviour of a zero-developed dough compared to a flour-water mixture

Journal of Cereal Science

Volumn 44, Issue 1, 2006, Pages 12-20

  Peighambardoust, S H ^a,b   van der Goot, A J ^b   Boom, R M ^b   Hamer, R J ^c  

^a UNIVERSITY OF TABRIZ   (Iran)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Dough mixing; Glutenin macro polymer (GMP); Rheology; Zero developed dough

Indexed keywords

TRITICUM AESTIVUM;

EID: 33744508298     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.12.011     Document Type: Article

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