Biaxial extensional viscosity in wheat flour dough during baking
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DOI: 10.1016/j.jfoodeng.2018.05.007
Abstract: Abstract Lubricated squeezing flow (LSF) experiments on wheat flour dough were conducted at a constant biaxial extensional rate followed by relaxation experiments. The effect of temperature on the rheology of the dough was studied in… read more here.
Keywords: wheat flour; flour dough; temperature; extensional viscosity ... See more keywords