Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs
- 15 May 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (3) , 304-311
- https://doi.org/10.1094/cchem.1997.74.3.304
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Glass Transitions and Water-Food Structure InteractionsPublished by Elsevier ,1995
- Stress relaxation behavior of apple pomace and effect of temperature, pressing aid and compaction rate on juice yieldJournal of Food Engineering, 1993
- Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughsJournal of Food Engineering, 1992
- Glass transition of gluten. 2: The effect of lipids and emulsifiersInternational Journal of Biological Macromolecules, 1992
- Shear stress relaxation of wheat flour dough and glutenColloids and Surfaces, 1981
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- Non-symmetrical dielectric relaxation behaviour arising from a simple empirical decay functionTransactions of the Faraday Society, 1970
- Constant Stress Elongation of Soft Polymers: Plasticizer StudiesJournal of Applied Physics, 1954