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GrainGenes Reference Report: JCS-38-229

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Reference	JCS-38-229
Title	Rheology and the breadmaking process
Journal	Journal of Cereal Science
Year	2003
Volume	38
Pages	229-245
Author	Dobraszczyk BJ Morgenstern M
Keyword	[ Hide all but 1 of 33 ] baking baking quality bread bread dough bubble inflation technique deformation measurements dough durum wheat entanglements extensional viscosity fermentation food frequencies functionality gluten gluten polymers glutenin polymers hmw glutenin long-chain branching mixing mixing characteristics performance power-consumption quality review rheology sheeting stability strain hardening stress-relaxation temperature viscoelastic properties wheat-flour doughs

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