Stress-relaxation properties of Mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance

By V. Rao, S. Mulvaney, J. Dexter, N. Edwards, D. Peressini. 2001

72 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0c76897a2c84631def7fd0bd0cae16b705c4a4e0

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Citations in the corpus

• Rheology and the breadmaking process (2003, background): “Doughs exhibited a characteristic bimodal distribution of relaxation times, with the second peak clearly discriminating between cultivars with varying strength and quality, which reflects the differences in the MW distribution of glutenin polymers (Rao et al., 2001; Li et al., 2003).”