Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results-Reference-Cited by-同舟云学术

Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

Published:2015-09-01 Issue:6 Volume:46 Page:475-486
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Kouassi-Koffi Jean Didier¹²³,Muresan Vlad¹,Gnangui Sophie Nadege³,Sturza Alina¹,Mudura Elena¹,Kouamé Lucien Patrice³

Affiliation:

1. Food Engineering Department; Faculty of Food Science and Technology; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca; Calea Floreşti, 64 Cluj-Napoca RO-400509 Romania

2. AgroParisTech, UMR Ingénierie Procédés Aliments; No. 1145 1 avenue des Olympiades 91744 Massy Cedex France

3. Unité de Formation et de Recherche en Science et Technologie des Aliments; Université Nangui Abrogoua; 02 BP 801 Abidjan 02 Côte d'Ivoire

Funder

European Social Fund, Human Resources Development Operational Program

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12153/fullpdf

Reference59 articles.

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2. Uniaxial compression of hard wheat flour dough: Data analysis using the upper convected Maxwell model;Bagley;J. Texture Stud.,1988

3. A study of the relationship between viscoelastic properties and the chemical nature of wheat gluten and glutenin;Barney;Cereal Chem.,1965

4. Caractérisation du comportement viscoélastique des pâtes de farine en extension biaxiale. Applications technologiques;Bartolucci;Cahiers Rhéol.,1997

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