Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer

The prediction of bread baking performance using the farinograph and extensograph

J. R. Oliver, H. M. Allen · Journal of Cereal Science · 1992 · 68 citations

Agriculture, Food Science, Food Analysis +4

Effects of Enzymes and Oxidizing Agents on Shear Stress Relaxation of Wheat Flour Dough: Additions of Protease, Glucose Oxidase, Ascorbic Acid, and Potassium Bromate

Katarina Wikström, Ann‐Charlotte Eliasson · Cereal Chemistry · 1998 · 50 citations

Agriculture, Food Science, Enzymology +14

Predicting Test Bakery Requirements from Laboratory Mixing Tests

S. Zounis, Ken Quail · Journal of Cereal Science · 1997 · 48 citations

Agriculture, Food Science, Experimental Design +6

The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

Robert Anderssen, P. W. Gras, F. MacRitchie · Journal of Cereal Science · 1998 · 38 citations

Agriculture, Food Science, Cereal Science +7

Comparison of Work Input Requirement on Laboratory‐Scale and Industrial‐Scale Mechanical Dough Development Mixers

Arran Wilson, A. R. Wooding, Marco P. Morgenstern · Cereal Chemistry · 1997 · 27 citations

Agriculture, Food Science, Cereal Science +11