Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods-Reference-Cited by-同舟云学术

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Published:2022-01 Issue: Volume:153 Page:112500
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Venturi Manuel^ORCID,Cappelli Alessio^ORCID,Pini Niccolò,Galli Viola,Lupori Lucrezia,Granchi Lisa,Cini Enrico

Publisher

Elsevier BV

Subject

Food Science

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5. The rate-independence of the mixing of wheat flour dough to peak dough development;Anderssen;Journal of Cereal Science,1998

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