Modelling of dough formation process and structure evolution during farinograph test
Author:
Affiliation:
1. Department of Chemical Engineering and Materials; University of Calabria; Via P. Bucci Cubo 39c; I-87036; Arcavacata di Rende; CS; Italy
2. Viale della Libertà; 70; I-20097; San Donato Milanese; MI; Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03167.x/fullpdf
Reference33 articles.
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2. The formation of dough and gluten - a study by scanning electron microscopy;Amend;Zeitschrift fur Leben-smittel Untersuchung und Forschung,1990
3. The effects of different materials as dough improvers for organic whole wheat bread;Boz;International Journal of Food Science & Technology,2010
4. 2-D numerical simulation of differential viscoelastic fluids in a single-screw continuous mixer: application of viscoelastic FEM methods;Connelly;Advances in Polymer Technology,2003
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