The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

(2016) Mathieu Meerts et al.   Food and Bioprocess Technology

Influence of supramolecular forces on the linear viscoelasticity of gluten

(2016) Vassilis Kontogiorgos et al.   RHEOLOGICA ACTA

Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough

(2015) Jasim Ahmed   JOURNAL OF FOOD ENGINEERING

Wheat dough rheology at low water contents and the influence of xylanases

(2014) N.A. Hardt et al.   FOOD RESEARCH INTERNATIONAL

Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

(2013) Marcella Mastromatteo et al.   FOOD RESEARCH INTERNATIONAL

Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

(2013) Birgitta Schiedt et al.   JOURNAL OF TEXTURE STUDIES

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

(2011) M. Jekle et al.   FOOD RESEARCH INTERNATIONAL

Microstructure of hydrated gluten network

(2011) Vassilis Kontogiorgos   FOOD RESEARCH INTERNATIONAL

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

(2011) Mito Kokawa et al.   JOURNAL OF CEREAL SCIENCE

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

(2011) Filip Van Bockstaele et al.   JOURNAL OF FOOD ENGINEERING

Characterization of bread dough: Rheological properties and microstructure

(2011) Rutuja Upadhyay et al.   JOURNAL OF FOOD ENGINEERING

Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

(2010) Alma D. Tlapale-Valdivia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique

(2009) S.H. Peighambardoust et al.   JOURNAL OF CEREAL SCIENCE

Strain hardening as an indicator of bread-making performance: A review with discussion

(2007) Ton van Vliet   JOURNAL OF CEREAL SCIENCE

Bread dough rheology and recoil

(2007) Roger I. Tanner et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS