The pattern of the linear viscoelastic behaviour of wheat flour dough as delineated from the effects of water content and high molecular weight glutenin subunits composition

2007 ◽  
Vol 45 (1) ◽  
pp. 49-58 ◽  
Author(s):  
J. Lefebvre ◽  
N. Mahmoudi
Keyword(s):  
Molecular Weight ◽  
Water Content ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Viscoelastic Behaviour ◽  
Glutenin Subunits ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Linear Viscoelastic ◽  
Linear Viscoelastic Behaviour

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

2017 ◽  
Vol 12 (2) ◽  
pp. 151-163 ◽  
Author(s):  
Mathieu Meerts ◽  
Ruth Cardinaels ◽  
Filip Oosterlinck ◽  
Christophe M. Courtin ◽  
Paula Moldenaers
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Mixing Time ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Non Linear ◽  
The Impact
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