Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements-Reference-Cited by-同舟云学术

Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements

Published:2008-11 Issue:6 Volume:85 Page:762-768
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Van Bockstaele Filip¹²,De Leyn Ingrid¹,Eeckhout Mia¹,Dewettinck Koen³

Affiliation:

1. University College Ghent, Faculty of Biosciences and Landscape Architecture, Department of Food Science and Technology, Voskenslaan 270, 9000 Ghent.

2. Corresponding author. Phone: +32 9 248 88 71. Fax: +32 9 242 42 79. E-mail: filip.vanbockstaele@hogent.be

3. Ghent University, Department of Food Quality and Food Safety, Laboratory of Food Technology and Engineering, Coupure Links 653, 9000 Ghent.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-85-6-0762

Reference30 articles.

1. Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

2. Rheology and the breadmaking process

3. Strain Hardening and Dough Gas Cell-wall Failure in Biaxial Extension

4. Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance

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