The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow-Reference-Cited by-同舟云学术

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

Published:2018-05-16 Issue:8 Volume:55 Page:3077-3084
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

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

Link

http://link.springer.com/article/10.1007/s13197-018-3231-x/fulltext.html

Reference34 articles.

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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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