Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

LWT

Volumn 44, Issue 3, 2011, Pages 594-601

  Ktenioudaki, A ^a,b   Butler, F ^a   Gallagher, E ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Baking; Biaxial extension; Dough rheology; Uniaxial extension

Indexed keywords

ELASTICITY; RHEOLOGY; STRAIN; STRAIN HARDENING;

BAKING; BIAXIAL EXTENSION; DOUGH CHARACTERISTICS; DOUGH RHEOLOGY; IRELAND; LARGER DEFORMATIONS; RHEOLOGICAL PROPERTY; STANDARD ERRORS; UNIAXIAL EXTENSION; WHEAT VARIETIES;

FORECASTING;

TRITICUM AESTIVUM;

EID: 78650516446     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.014     Document Type: Article

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