Dough rheology and physical testing of dough
- 1 January 1993
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Rheological properties of wheat glutenJournal of Cereal Science, 1990
- OSCILLATORY PROBE RHEOMETRY AS A TOOL FOR DETERMINING THE RHEOLOGICAL PROPERTIES OF STARCH‐WATER SYSTEMS 1Journal of Texture Studies, 1990
- Rheological Properties of Cereal ProteinsPublished by Springer Nature ,1990
- The Viscoelastic Properties of Wheat Flour DoughsPublished by Springer Nature ,1990
- Dough Rheology and Baked Product TexturePublished by Springer Nature ,1990
- Structure, mechanics and texture of a food spongeJournal of Cereal Science, 1989
- Evaluation of commercial cracker flours by test baking and study of changes occurring during sponge fermentationJournal of Cereal Science, 1985
- THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHSJournal of Texture Studies, 1975
- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1970
- Dynamic viscoelastic behaviour of wheat flour doughsRheologica Acta, 1970