Development of dough under shear flow

S.H. Peighambardoust

Research output: Thesisinternal PhD, WU

Abstract

The overall objective of this thesis is to generate understanding of the relation between relevant process parameters in dough mixing and changes in product properties.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Boom, Remko, Promotor
  • Hamer, Rob, Promotor
  • van der Goot, Atze Jan, Co-promotor
Award date24 Feb 2006
Place of PublicationWageningen
Print ISBNs9789085043577
Publication statusPublished - 2006

Keywords

  • doughs
  • mixing
  • kneading
  • shear
  • glutenins
  • wheat gluten
  • structure

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  • Cite this

    Peighambardoust, S. H. (2006). Development of dough under shear flow. Wageningen.