A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour

Journal of Food Engineering

Volumn 83, Issue 4, 2007, Pages 475-482

  Stojceska, Valentina ^a   Butler, Francis ^a   Gallagher, Eimear ^b   Keehan, Denise ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Biaxial extension; Loaf volume; Oscillatory stress rheometry; Undeveloped dough; Wheat dough; Wheat protein gel

Indexed keywords

BIAXIAL EXTENSION; LOAF VOLUME; OSCILLATORY STRESS RHEOMETRY; UNDEVELOPED DOUGH; WHEAT DOUGH; WHEAT PROTEIN GELS;

FOOD PROCESSING; PARAMETER ESTIMATION; REGRESSION ANALYSIS; VISCOSITY;

CROPS;

TRITICUM AESTIVUM;

EID: 34447552567     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.043     Document Type: Article

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