Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs

European Food Research and Technology

Volumn 231, Issue 3, 2010, Pages 431-440

  Fadda, Costantino ^a   Angioloni, Alessandro ^b   Piga, Antonio ^a   Collar, Concha ^b  

^a UNIVERSITY OF SASSARI   (Italy)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Commercial wheat gluten; Durum wheat; Rheological properties; Sourdough; Yeast

Indexed keywords

BINARY COMBINATIONS; BREAD DOUGH; DURUM WHEATS; LARGE DEFORMATIONS; RHEOLOGICAL PROPERTIES; RHEOLOGICAL PROPERTY; SEMOLINA DOUGH; WHEAT GLUTEN;

DEFORMATION; GRAIN (AGRICULTURAL PRODUCT); MECHANICAL PROPERTIES; VISCOSITY MEASUREMENT; YEAST;

RHEOLOGY;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77953712539     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1300-0     Document Type: Article

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