K. Wehrle

Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough

K. Wehrle, H. Grau, Elke K. Arendt · Cereal Chemistry · 1997 · 103 citations

Food Chemistry, Wheat Dough, Phase Angle +15

Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough

S. Kenny, K. Wehrle, Mark A.E. Auty et al. · Cereal Chemistry · 2001 · 94 citations

Nutrition, Engineering, Agricultural Economics +16

Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough

S. Kenny, K. Wehrle, T. Dennehy et al. · Cereal Chemistry · 1999 · 91 citations

Food Chemistry, Baking Performance, Rheological Measurement +15

Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

S. Kenny, K. Wehrle, Catherine Stanton et al. · European Food Research and Technology · 2000 · 84 citations

Nutrition, Wheat Bread, Food Structure +7

Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation

K. Wehrle, Elke K. Arendt · Cereal Chemistry · 1998 · 81 citations

Food Fermentation, In Vitro Fermentation, Starter Culture +8