Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep-recovery measurements

Cereal Chemistry

Volumn 85, Issue 6, 2008, Pages 753-761

  Van Bockstaele, Filip ^a,b   De Leyn, Ingrid ^a   Eeckhout, Mia ^a   Dewettinck, Koen ^b  

^a UNIVERSITY COLLEGE GHENT   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CREEP; FOOD PRODUCTS; FORECASTING; MULTIPLE LINEAR REGRESSION; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; RECOVERY; RHEOLOGY; SHEAR STRESS;

CREEP RECOVERY; FARINOGRAPHS; PROTEIN CONTENTS; RECOVERY PARAMETERS; RECOVERY STRAIN; RHEOLOGICAL METHOD; RHEOLOGICAL PROPERTY; RHEOLOGICAL TESTING; WHEAT CULTIVARS; WHEAT-FLOUR DOUGH;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 57449091970     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-6-0753     Document Type: Article

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