Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes-Reference-Cited by-同舟云学术

Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes

Published:2012-05 Issue:3 Volume:55 Page:366-372
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Chapman Stephen J.,Mulvaney Steven J.,Chinnaswamy Rangan,Rayas-Duarte Patricia,Allvin Bo

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

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3. Chinnaswamy, R., Kao, C., Norden, T., Johnson, A.C., 2005. Role of rheology in determining wheat gluten quality. In: Proceedings of the Third International Wheat Quality Conference. pp. 253–266. Grain Industry Alliance, Manhattan, KS.

4. Rheology and the breadmaking process;Dobraszczyk;Journal of Cereal Science,2003

5. Comparison of predictions of baking volume using large deformation rheological properties;Dobraszczyk;Journal of Cereal Science,2008

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