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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)
(2011) JOURNAL OF FOOD ENGINEERING. 107(1). p.50-59
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Keywords
BEHAVIOR, GLUTEN, DURUM-WHEAT, LARGE-DEFORMATION, RHEOLOGICAL PROPERTIES, BREAD-MAKING QUALITY, Burgers model, Dough rheology, Bread volume, Wheat flour, Creep-recovery, Non-linear, SHEAR, CRYSTALLIZATION, COMPONENTS, PROTEINS

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Chicago
Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, and Koen Dewettinck. 2011. “Non-linear Creep-recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” Journal of Food Engineering 107 (1): 50–59.
APA
Van Bockstaele, F., De Leyn, I., Eeckhout, M., & Dewettinck, K. (2011). Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING, 107(1), 50–59.
Vancouver
1.
Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K. Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. JOURNAL OF FOOD ENGINEERING. 2011;107(1):50–9.
MLA
Van Bockstaele, Filip, Ingrid De Leyn, Mia Eeckhout, et al. “Non-linear Creep-recovery Measurements as a Tool for Evaluating the Viscoelastic Properties of Wheat Flour Dough.” JOURNAL OF FOOD ENGINEERING 107.1 (2011): 50–59. Print.
@article{2605636,
  author       = {Van Bockstaele, Filip and De Leyn, Ingrid and Eeckhout, Mia and Dewettinck, Koen},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  keyword      = {BEHAVIOR,GLUTEN,DURUM-WHEAT,LARGE-DEFORMATION,RHEOLOGICAL PROPERTIES,BREAD-MAKING QUALITY,Burgers model,Dough rheology,Bread volume,Wheat flour,Creep-recovery,Non-linear,SHEAR,CRYSTALLIZATION,COMPONENTS,PROTEINS},
  language     = {eng},
  number       = {1},
  pages        = {50--59},
  title        = {Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2011.06.001},
  volume       = {107},
  year         = {2011},
}

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