The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Proper gas cell stability during fermentation and baking is essential to obtain high‐quality
bread. Gas cells in wheat dough are stabilized by the gluten network formed during …

To explore the influence of rolling speed on texture property of the noodle dough with 34%
and 38% water additions, the water status, development of gluten network, and bubble …

This study has developed three Logistic Regression Models to determine and analyze the
factors that could affect knowledge, attitude and behavior of the urban poor concerning solid …

The change in rheological and microstructural properties of wheat flour dough as a function
of water and yeast content, and with addition of hydrocolloids is described. The rheological …

This paper reports, for the first time, the use of non-invasive microcomputed tomography
(μCT) to unambiguously determine the bubble size distribution in doughs made from strong …

Alveograph analysis is an established method for flour characterisation, and several
alveograph parameters have been introduced over the years. Typically, ten parameters are …

Dense calcium caseinate dispersions can be transformed into hierarchically fibrous
structures by shear deformation. This transformation can be attributed to the intrinsic …

The aeration and rheological properties of bread doughs prepared from strong and weak
flours at various mixing speeds and work inputs in a high‐speed laboratory‐scale mixer …

As shown in previous studies the application of yeast presents a challenge for rheological
measurements. The continuously produced metabolites of this living organism strongly …