Determination of extensibility and toughness of wheat-flour dough based on bubbles blown by sheeted dough and airflow-3D imaging technique
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference28 articles.
1. Wheat-flour dough extensibility as a discriminator for wheat varieties;Anderrsen;J. Cercal Sci.,2004
2. Evaluation of bread dough aeration during kneading by an air-jet impulse system;Asaithambi;J. Food Eng.,2020
3. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology;Bonilla;Food Hydrocolloids,2020
4. Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality;Caffe-Treml;Cereal Chem.,2011
5. Improving whole wheat dough tenacity and extensibility: a new kneading process;Cappelli;J. Cercal Sci.,2019
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