Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review-Reference-Cited by-同舟云学术

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Published:2022-05-16 Issue:4 Volume:99 Page:709-723
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Sun Xinyang¹²^ORCID,Koksel Filiz²^ORCID,Scanlon Martin G.²^ORCID,Nickerson Michael T.³^ORCID

Affiliation:

1. College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing PR China

2. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada

3. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada

Funder

Natural Science Foundation of Jiangsu Province

Western Grains Research Foundation

Natural Sciences and Engineering Research Council of Canada

China Scholarship Council

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10561

Reference64 articles.

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5. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

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