The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Journal of Texture Studies

Volumn 47, Issue 5, 2016, Pages 423-431

  Burešová, Iva ^a   Kubínek, Roman ^b  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b PALACKÝ UNIVERSITY   (Czech Republic)

Author keywords

dough; extensibility; Gluten free; rheology; viscoelasticity

Indexed keywords

COMPLEX NETWORKS; CROPS; DEFORMATION; FOOD PRODUCTS; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

COMPLEX VISCOSITY; DOUGH; EXTENSIBILITY; GLUTEN-FREE; GLUTEN-FREE BREAD; TEMPERATURE RAMP; TIME DEPENDENT VISCOELASTIC; VISCOUS DEFORMATION;

PHASE INTERFACES;

EID: 84959419964     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12176     Document Type: Article

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