Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph-Reference-Cited by-同舟云学术

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Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph

Published:2022 Issue: Volume: Page:99-109
ISSN:
Container-title:The Farinograph Handbook
language:
Short-container-title:

Author:

Deng Lingzhu,Hou Gary G.

Publisher

Elsevier

Reference21 articles.

1. Consumption of whole-wheat bread and risk of colorectal cancer among Norwegian women (the NOWAC study);Bakken;Nutrients,2016

2. Effects of absorption and temperature upon flour-water farinograms;Bayfield;Cereal Chem.,1960

3. The effect of temperature on some rheological properties of wheat flour doughs;Bloksma;J. Texture Stud.,1975

4. Dough aeration and rheology: part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough;Chin;J. Sci. Food Agric.,2005

5. Relationship of bread quality to kernel, flour, and dough properties;Dowell;Cereal Chem.,2008

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review;Food Hydrocolloids;2023-02

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