Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

Journal of Cereal Science

Volumn 58, Issue 2, 2013, Pages 290-297

  Vanin, F M ^a,b,d   Michon, C ^c   Lucas, T ^a,b  

^a Cemagref   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^c AGROPARISTECH   (France)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Heating rate; Rheological properties; Starch gelatinisation; Water content

Indexed keywords

TRITICUM AESTIVUM;

EID: 84883760287     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.06.003     Document Type: Article

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