Observation of wheat flour doughs under mechanical treatment using confocal microscopy and classification of their microstructures

Author:

Boitte J.-B.,Hayert M.,Michon C.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference25 articles.

1. Relationships between flour/dough microstructure and dough handling and baking properties;Autio;Trends Food Sci. Technol.,1997

2. Dough structure, dough rheology and baking quality;Bloksma;Cereal Foods World,1990

3. Rheology and chemistry of dough;Bloksma,1988

4. Confocal scanning light microscopy in food research;Blonk;Food Res. Int.,1993

5. A novel rheo-optical device for studying complex fluids in a double shear plate geometry;Boitte;Rev. Sci. Instrum.,2013

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