Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance.

J.J. Kokelaar, T. van Vliet, A. Prins

Research output: Contribution to journal › Article › Academic › peer-review

137 Citations (Scopus)

Keywords

@article{3ef406669e2f43c19656c1cc373c4add,

title = "Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance.",

keywords = "Breadmaking quality, Dough rheology, Gluten rheology, Strain hardening",

author = "J.J. Kokelaar and \{van Vliet\}, T. and A. Prins",

year = "1996",

doi = "10.1006/jcrs.1996.0053",

language = "English",

volume = "24",

pages = "199--214",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

}

TY - JOUR

T1 - Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance.

AU - Kokelaar, J.J.

AU - van Vliet, T.

AU - Prins, A.

PY - 1996

Y1 - 1996

KW - Breadmaking quality

KW - Dough rheology

KW - Gluten rheology

KW - Strain hardening

U2 - 10.1006/jcrs.1996.0053

DO - 10.1006/jcrs.1996.0053

M3 - Article

SN - 0733-5210

VL - 24

SP - 199

EP - 214

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -