Rheological behaviour of formulated bread doughs during mixing and heating

Article

Abstract: During breadmaking different physicochemical phenomena occur producing discernible changes in the rh

Palabras claves:

Dough rheology, Protein matrix, Starch gelatinization, Starch gelation

Autores:

Bollain C., Collar C., Cristina M. Rosell

Fuentes:

scopus