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On the relationship between large-deformation properties of wheat flour dough and baking quality

✍ Scribed by E.L. Sliwinski; P. Kolster; T. van Vliet

Book ID: 113697556
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 270 KB
Volume: 39
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2003.10.005

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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