Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

By Pedersen L.   Kaack K.   Bergsoe M.N.   Adler-Nissen J.  

Journal of Cereal Science, Vol. 39, Iss. 1, 2004-01 ,pp. : 37-46

Elsevier

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A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

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Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality

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Journal of Cereal Science, Vol. 25, Iss. 1, 1997-01 ,pp. : 77-82

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Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength

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Rheological Characterisation of Long- and Short- Mixing Flours Based on Stress–Relaxation

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