Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 190-199

  Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

CLSM; Confocal; Gluten; Image analysis; Microstructure; RSM; Sodium chloride

Indexed keywords

AREA FRACTION; BRANCHING INDEX; CLSM; COMPLEX SHEAR MODULUS; CONFOCAL; CONFOCAL LASER SCANNING MICROSCOPY; EXPERIMENTAL FACTORS; GLUTEN; MICRO-STRUCTURAL; MICROSTRUCTURAL PROPERTIES; MOISTURE LEVEL; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; RSM; SODIUM HYDROXIDES; WATER ADDITION; WHEAT DOUGH;

CONFOCAL MICROSCOPY; IMAGE ANALYSIS; LACTIC ACID; MICROSTRUCTURE; PH EFFECTS; PROTEINS; RHEOLOGY; SODIUM;

SODIUM CHLORIDE;

TRITICUM AESTIVUM;

EID: 84865468345     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9257-0     Document Type: Article

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