Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements

Protein–protein crosslinking in food: methods, consequences, applications

Juliet A. Gerrard · Trends in Food Science & Technology · 2002 · 398 citations

Agriculture, Biochemistry, Food Science +12

Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

Eva Armero, Concha Collar · Journal of Cereal Science · 1998 · 256 citations

Agriculture, Food Science, Cereal Science +13

Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

Rolf Kieffer, Herbert Wieser, M.H. Henderson et al. · Journal of Cereal Science · 1998 · 238 citations

Agriculture, Food Science, Food Engineering +9

Rheology of the breadmaking process

A.H. Bloksma · TNO Repository · 1990 · 236 citations

Agriculture, Food Science, Food Processing +7

Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study

Concha Collar, P. Andreu, Eva Armero · Food Hydrocolloids · 1999 · 220 citations

Agriculture, Food Science, Cereal Science +12