The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow

Author:

Lammers Volker R. G.ORCID,Wolf Patrick,Windhab Erich J.

Funder

Commision of Technology and Innovation

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference34 articles.

1. Aichholzer W, Fritz HG (1998) Rheological characterization of thermoplastic starch materials. Starch Stärke 50:77–83

2. Arendt EK, Morrissey A, Moore MM, Dal Bello F (2008) Gluten-free breads. In: Arendt EK (ed) Gluten-free cereal products and beverages. Academic Press, USA, pp 110–119

3. Bagley EB (1957) End corrections in the capillary flow of polyethylene. J Appl Phys 28:624–627

4. Bagley EB, Dintzis FR, Chakrabarti S (1998) Experimental and conceptual problems in the rheological characterization of wheat flour doughs. Rheol Acta 37:556–565

5. Bloksma A (1990) Rheology of the breadmaking process. Cereal Foods World 35:228–236

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