Development of dough under shear flow

S.H. Peighambardoust

doi:10.18174/121766

Development of dough under shear flow

S.H. Peighambardoust

Research output: Thesis › internal 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 language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Boom, Remko, Promotor Hamer, Rob, Promotor van der Goot, Atze Jan, Co-promotor
Award date	24 Feb 2006
Place of Publication	Wageningen
Print ISBNs	9789085043577
DOIs	https://doi.org/10.18174/121766
Publication status	Published - 24 Feb 2006

Keywords

doughs
mixing
kneading
shear
glutenins
wheat gluten
structure

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10.18174/121766

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@phdthesis{374cfca5ac6846f2bb82950426481a40,

title = "Development of dough under shear flow",

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.",

keywords = "deeg, vermenging, kneden, afschuifkracht, gluteninen, tarwegluten, structuur, doughs, mixing, kneading, shear, glutenins, wheat gluten, structure",

author = "S.H. Peighambardoust",

note = "WU thesis, no. 3912",

year = "2006",

month = feb,

day = "24",

doi = "10.18174/121766",

language = "English",

isbn = "9789085043577",

type = "internal PhD, WU",

school = "Wageningen University",

}

TY - THES

T1 - Development of dough under shear flow

AU - Peighambardoust, S.H.

N1 - WU thesis, no. 3912

PY - 2006/2/24

Y1 - 2006/2/24

N2 - 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.

AB - 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.

KW - deeg

KW - vermenging

KW - kneden

KW - afschuifkracht

KW - gluteninen

KW - tarwegluten

KW - structuur

KW - doughs

KW - mixing

KW - kneading

KW - shear

KW - glutenins

KW - wheat gluten

KW - structure

UR - https://edepot.wur.nl/121766

U2 - 10.18174/121766

DO - 10.18174/121766

M3 - internal PhD, WU

SN - 9789085043577

CY - Wageningen

ER -

Development of dough under shear flow

Abstract

Keywords

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