Rheology and the breadmaking process

By B. Dobraszczyk, M. Morgenstern. 2003

580 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d240aef7012ed228aa755424c5cdba42bd277b6b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. C. Rosell
2. C. Collar
3. R. Gárzon
4. F. Morreale
5. M. E. Matos

In Nutrition and Dietetics

1. C. Rosell
2. C. Collar
3. R. Gárzon
4. F. Morreale
5. M. E. Matos

Citations in the corpus

• Rheometric measurement of dough rheological characteristics and factors affecting it. (2008, background): “Irreversible changes in samples are another disadvantage in some empirical tests (Dobraszczyk & Morgenstern, 2003).”
• Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® (2010, background): “It is widely accepted that rheological tests on dough can predict their behavior in a bakery, although only if the rates and the extent of the deformation in these tests are in the same range as those taking place during dough processing [ 12 , 13].”