Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Novel materials and surface investigations for optimizing dough carrier interactions

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Fundamental studies on the reduction of salt on dough and bread characteristics

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Influence of water and barley β-glucan addition on wheat dough viscoelasticity

(2009) Adriana Skendi et al.   FOOD RESEARCH INTERNATIONAL

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

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Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality

(2008) S.K. Ghodke et al.   FOOD CHEMISTRY

Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix

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Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

(2008) Bin Jiang et al.   JOURNAL OF FOOD ENGINEERING

A parametric and microstructural study of the formation of gluten network in mixed flour–water batter

(2007) Frederic Auger et al.   JOURNAL OF CEREAL SCIENCE

Rheological characterisation of gluten from extensibility measurement

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