Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102968
Abstract: Abstract In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and… read more here.
Keywords: steamed bread; rheological properties; bread quality; properties mixed ... See more keywords