The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking

DOI10.1016/J.JNNFM.2004.07.014MaRDI QIDQ1775655zbMATH OpenOpenAlexFDO

Authors B. J. Dobraszczyk

Publication date 4 May 2005

Published in Journal of Non-Newtonian Fluid Mechanics (Search for Journal in Brave)

Full work available at URL https://doi.org/10.1016/j.jnnfm.2004.07.014

zbMATH Keywords

Baking qualityBubble wall stabilityConsidere failure criterionDough rheologyExtensional strain hardeningGluten polymer

Mathematics Subject Classification ID

Non-Newtonian fluids (76A05) Multiphase and multicomponent flows (76T99) Chemistry (92E99)

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Cited in

(2)

• The complex shear modulus of dough over a wide frequency range
• Standardisation of Flour Testing in Alveograph NG

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