Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
Author:
Funder
Council of Brittany (France)
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference34 articles.
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2. Effect of heating rate on viscosity of wheat flour doughs;Bloksma;Journal of Texture Studies,1980
3. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990
4. Gelatinization of low water content wheat starch - water mixtures (A combined study by differential scanning calorimetry and light microscopy);Burt;Starch/Starke,1983
5. Rheological behaviour of formulated bread doughs during mixing and heating;Collar;Food Science and Technology International,2007
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