Biaxial extension of wheat flour doughs: Lubricated squeezing flow and stress relaxation properties

Journal of Texture Studies

Volumn 39, Issue 5, 2008, Pages 496-529

  Launay, B ^a   Michon, C ^a  

^a University of Paris Cité   (France)

Author keywords

Biaxial extension; Bubble inflation; Dough rupture; Gluten; Lubrication; Squeezing flow; Strain hardening; Stress relaxation; Wheat flour dough

Indexed keywords

TRITICUM AESTIVUM;

EID: 52349093675     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00156.x     Document Type: Article

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