Microstructure formation and rheological behaviour of dough under simple shear flow

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 598 citations

Engineering, Food Science, Food Engineering +10

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 286 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

STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION

Ton van Vliet, A.M. Janssen, A.H. Bloksma et al. · Journal of Texture Studies · 1992 · 218 citations

Agriculture, Food Science, Materials Science +13