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Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology
To evaluate the kneading process of wheat flour dough, the state of the art is a subsequent and static measuring step on kneaded dough samples. In this study, an in-line measurement setup was set up in a rheometer based on previously validated shear kneading processes. With this approach, the challe...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8963076/ https://www.ncbi.nlm.nih.gov/pubmed/35215759 http://dx.doi.org/10.3390/polym14040846 |