Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
Author:
Affiliation:
1. Max Planck Institute for Polymer Research; Ackermannweg 10 55128 Mainz Germany
2. Corporate Technology; Bühler AG; Uzwil Switzerland
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12027/fullpdf
Reference63 articles.
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3. Effects of cell wall components on the functionality of wheat gluten;Autio;Biotechnol. Adv.,2006
4. Bread quality relationship with rheological measurements of wheat flour dough;Autio;Cereal Chem.,2001
5. Gas occlusion during dough mixing;Baker;Cereal Chem.,1946
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