Effect of mixing time on structural and rheological properties of wheat flour dough for breadmaking

International Journal of Food Properties

Volumn 14, Issue 3, 2011, Pages 583-598

  Gomez A ^a   Ferrero, C ^a   Calvelo, A ^a   Anon M C ^a   Puppo, M C ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

Author keywords

Dough microstructure; Dough rheological properties; Wheat flour dough; Wheat proteins

Indexed keywords

DEVELOPMENT TIME; DOUGH MICROSTRUCTURE; ELASTIC MATRIX; MATRIX; MIXING TIME; RHEOLOGICAL PROPERTY; SHEET-LIKE STRUCTURE; WHEAT PROTEINS; WHEAT-FLOUR DOUGH;

DEPOLYMERIZATION; ELECTROPHORESIS; MICROSTRUCTURE;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 79953124286     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903295939     Document Type: Article

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