Rheological Properties of Short Doughs at Large Deformation

By Baltsavias A.   Jurgens A.   van Vliet T.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 33-42

Academic Press

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Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time

By Baltsavias A.   Jurgens A.   van Vliet T.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 43-48

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Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

By Dunnewind B.   van Vliet T.   Orsel R.  

Journal of Cereal Science, Vol. 36, Iss. 3, 2002-11 ,pp. : 357-366

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Properties of Frozen Wheat Doughs at Subzero Temperatures

By Räsänen J.   Blanshard J.M.V.   Mitchell J.R.   derbyshire W.   Autio K.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 1-14

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Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance

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