On the relationship between large-deformation properties of wheat flour dough and baking quality-Reference-Cited by-同舟云学术

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On the relationship between large-deformation properties of wheat flour dough and baking quality

Published:2004-03 Issue:2 Volume:39 Page:231-245
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sliwinski E.L.,Kolster P.,van Vliet T.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. Chemists Approved Methods of the AACC,1983

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

3. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990

4. Wheat protein properties and puff pastry structure;Davies,1987

5. Strain hardening and dough gas cell wall failure in biaxial extension;Dobraszczyk;Journal of Cereal Science,1994

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4. Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition;LWT;2021-03

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