On the compressibility of bread dough

Korea Australia Rheology Journal

Volumn 18, Issue 3, 2006, Pages 127-131

  Wang, Chunguang ^a   Dai, Shaocong ^b   Tanner, Roger I ^b  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Bread dough; Bulk modulus; Compressibility

Indexed keywords

EID: 33749390999     PISSN: 1226119X     EISSN: 1226119X     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Bloksma A.H., 1957, A calculation of the shape of the alveograms of some Theological model substances. Cereal Chemistry 34, 126-136.
2. rd edn., Cambridge U.Press
3. Charalambides, M.N., L. Wanigasooriya and J.G. Williams, 2002, Biaxial deformation of dough using the bubble inflation technique. 2. Numerical modelling. Rheol. Acta 41, 541-548.
4. Glucklich, J. and L. Shelef, 1962, An investigation into the rheological properties of flour dough. Studies in shear and compression. Cereal Chemistry 39, 242-255.
5. nd edn., vol 2. Van Nostrand, New York.