The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking (Q1775655)
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scientific article; zbMATH DE number 2164875
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| English | The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking |
scientific article; zbMATH DE number 2164875 |
Statements
The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking (English)
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4 May 2005
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Gluten polymer
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Dough rheology
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Extensional strain hardening
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Bubble wall stability
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Considere failure criterion
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Baking quality
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0.6996532678604126
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0.684799075126648
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0.6161900758743286
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0.5991459488868713
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0.5950170755386353
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