scholarly journals Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

2020 ◽  
Vol 108 ◽  
pp. 106002 ◽  
Author(s):  
Jose C. Bonilla ◽  
Merve Y. Erturk ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Flour Dough ◽  
Wheat Dough ◽  
Wheat Flour Dough ◽  
Non Linear ◽  
Networking Behavior ◽  
Hmw Glutenins ◽  
The Relationship

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

2011 ◽  
Vol 107 (1) ◽  
pp. 50-59 ◽  
Author(s):  
Filip Van Bockstaele ◽  
Ingrid De Leyn ◽  
Mia Eeckhout ◽  
Koen Dewettinck
Keyword(s):  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Creep Recovery ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Linear Creep ◽  
Non Linear

Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System

2014 ◽  
Vol 91 (5) ◽  
pp. 460-465 ◽  
Author(s):  
Marcela P. Bagagli ◽  
Sahar Jazaeri ◽  
Jayne E. Bock ◽  
Koushik Seetharaman ◽  
Helia H. Sato
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Citrate Buffer ◽  
Flour Dough ◽  
Wheat Flour Dough

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

2008 ◽  
Vol 85 (6) ◽  
pp. 753-761 ◽  
Author(s):  
Filip Van Bockstaele ◽  
Ingrid De Leyn ◽  
Mia Eeckhout ◽  
Koen Dewettinck
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Creep Recovery ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Bread Volume ◽  
The Relationship
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