Correlating dough elastic recovery during sheeting with flour analyses and rheological properties
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
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3. Significance of LMW-GS and HMW-GS for dough extensibility; ‘addition’ versus ‘incorporation’ protocols;Verbruggen;J Cereal Sci,2001
4. Extension properties of wheat flour dough fortified with characterised wheat gluten fractions;Verbruggen;J Cereal Sci,2003
5. Shear and extensional properties of bread doughs affected by their minor components;Rouille;J Cereal Sci,2005
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