Now showing items 1-4 of 4
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow ...
Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing
(Kerschensteiner Verlag, 2016)
During mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing. ...
Effect of mixing on LAOS properties of hard wheat flour dough
Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases ...
LAOS behavior of the two main gluten fractions: Gliadin and glutenin
Crude gliadin and glutenin fractions were studied using Large Amplitude Oscillatory measurements. LAOS measurements were carried out at three different frequencies (20, 10, 1 rad/sec) between the strain values of 0.01–200%. ...