From Alveograph test to extensional behavior of wheat flour dough
Author:
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
https://link.springer.com/content/pdf/10.1007/s00397-024-01430-6.pdf
Reference32 articles.
1. Alpers T, Tauscher V, Steglich T, Becker T, Jekle M (2021) The self-enforcing starch–gluten system—strain–dependent effects of yeast metabolites on the polymeric matrix. Polymers 13:30. https://doi.org/10.3390/polym13010030
2. Bettge A, Rubenthaler GL, Pomeranz Y (1989) Alveograph algorithms to predict functional properties of in bread and cookie baking. Cereal Chem 66:81–86
3. Bloksma AH (1957) A calculation of the shape of the alveograms of some rheological model substances. Cereal Chem 34:126–136
4. Burbidge AS, Servais C (2004) Squeeze flows of apparently lubricated thin films. J Non-Newtonian Fluid Mech 124:115–127
5. Charalambides M, Wanigasooriya L, Williams JG (2002b) Biaxial deformation of dough using the bubble inflation technique. II. Numerical modelling. Rheol Acta 41:541–548. https://doi.org/10.1007/s00397-002-0243-1
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