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Extensional rheology of bread dough
2006We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in ...
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Bread dough rheology and recoil
Journal of Non-Newtonian Fluid Mechanics, 2007Roger I. Tanner +2 more
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Dough rheology and the Farinograph: The mechanism underlying dough development
2022openaire +1 more source
History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers
Critical Reviews in Food Science and Nutrition, 2023Dong Yang
exaly
Characteristics and rheology of chapatti/flatbread dough
2020Anamika Banerji +2 more
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Effect of acidification on dough rheology and bread quality
2008The effect of a biological and chemical acidification on the rheological properties of the wheat flour dough and quality of breads were investigated. Dough chemically acidified with lactic acid, the main metabolic product of the microorganisms present in sourdough.
Koceva Komlenić, D. +4 more
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