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Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough

✍ Scribed by Edward L. Sliwinski; Femke van der Hoef; Peter Kolster; Ton van Vliet

Publisher: Springer-Verlag
Year: 2003
Tongue: English
Weight: 373 KB
Volume: 43
Category: Article
ISSN: 0035-4511
DOI: 10.1007/s00397-003-0345-4

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## Abstract A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant