Elongational properties and proofing behaviour of wheat flour dough
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- 作者：A. Turbin-Orger ; A. Shehzad1 ; L. Chaunier ; H. Chiron ; G. Della Valle ; guy.della-valle@nantes.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Elongational viscosity ; Fermentation ; Gluten ; Porosity ; Stability
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：168
- 期：Complete
- 页码：129-136
- 全文大小：648 K
文摘
Dough elongational viscosity follows a power law for a large range of formulations.
Increase of liquid fraction decreases consistency by gluten network plasticization.
Mixing conditions modify dough consistency by gluten network cross linking.
Porosity kinetics are governed mainly by gas production rather than dough rheology.
Elongational viscosity limits the loss of stability during fermentation.