Advances in the development of wheat dough and bread by means of shearing
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DOI: 10.1016/j.jfoodeng.2018.12.001
Abstract: Abstract Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of… read more here.
Keywords: development; wheat dough; dough bread; development wheat ... See more keywords