Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution

Author:

Van der Mijnsbrugge Adriaan,Auger Frederic,Frederix Sofie,Morel Marie-Helene

Funder

Association Nationale de la Recherche et de la Technologie

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Microstructural studies of gluten and a hypothesis on dough formation;Amend;Food Struct.,1991

2. Pilot-plant studies on the continuous batter process to recover gluten from wheat flour;Anderson;Cereal Chem.,1960

3. A parametric and microstructural study of the formation of gluten network in mixed flour-water batter;Auger;J. Cereal Sci.,2008

4. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT – Food Sci. Technol.,2013

5. Breadmaking studied by light and transmission electron microscopy;Bechtel;Cereal Chem.,1978

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