The applications of rheology to the main processes encountered during breadmaking
(mixing, sheeting, fermentation and baking) are reviewed. The most commonly used …

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 …

Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …

Dough development is the most critical step in the conversion of flour into products. Low field
nuclear magnetic resonance (LF-NMR), Texture Analyzer and Rheometer were used to …

The importance of the soluble fraction in flour in determining the rheological properties of
dough subjected to large deformations and its possible consequence for breadmaking …

The objective of this work was to analyze wheat dough combined with amaranth flour to
predict dough behavior during breadmaking. Blends with wheat and amaranth flours from …

The applications of rheology to the main processes encountered during bread making
(mixing, fermentation and baking) are reviewed. Factors affecting dough rheology and …

This work aimed to establish the relationships between flour components, dough behaviour
and changes in water distribution at mixing. TD NMR was used to track water distribution in …

Kneading is one of the most important steps in the bread-making process of wheat flour. The
quality of wheat breads mostly depends on the proper development of the gluten network …

Thermo-mechanical properties of doughs prepared from common wheat flour were
investigated under different kneading conditions and with different amounts of sodium …