The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking (Q1775655)
From MaRDI portal
!
This is the item page for this Wikibase entity, intended for internal use and editing purposes. Please use the normal view instead:
scientific article; zbMATH DE number 2164875
| Language | Label | Description | Also known as |
|---|---|---|---|
| default for all languages | No label defined |
||
| 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)
0 references
4 May 2005
0 references
Gluten polymer
0 references
Dough rheology
0 references
Extensional strain hardening
0 references
Bubble wall stability
0 references
Considere failure criterion
0 references
Baking quality
0 references
0.6996532678604126
0 references
0.684799075126648
0 references
0.6161900758743286
0 references
0.5991459488868713
0 references
0.5950170755386353
0 references
