The rheology of bread dough made from four commercial flours

• 1 January 2002
• journal article
• research article
• Published by Springer Nature in Rheologica Acta
• Vol. 41  (1-2) , 173-179
• https://doi.org/10.1007/s003970200016

Abstract

Keywords

• KEY WORDS FLOUR DOUGH RHEOLOGY OSCILLATORY SHEAR
• STEADY SHEAR
• STRESS RELAXATION
• EXTENSIONAL VISCOSITY
• TROUTON RATIO
• ERROR ANALYSIS – EXTENSIONAL VISCOSITY
• RELAXATION TIME SPECTRA
• EXTENSOGRAPH
• FLOUR DOUGH TESTING