Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology
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DOI: 10.3390/polym14040846
Abstract: To evaluate the kneading process of wheat flour dough, the state of the art is a subsequent and static measuring step on kneaded dough samples. In this study, an in-line measurement setup was set up… read more here.
Keywords: network development; rheology; development; gluten network ... See more keywords