Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

During dough development, a number of different changes occur on different time and length scales. We present here a simplified physical model able to explain the main rheological changes occurring during this process. It is based on the view of dough as a continuous gluten polymer matrix, into whic...

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Veröffentlicht in:	Journal of texture studies 2013-08, Vol.44 (4), p.317-332
Hauptverfasser:	Schiedt, Birgitta, Baumann, Andreas, Conde-Petit, Beatrice, Vilgis, Thomas A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Composite system dough development dough rheology model dough starch-gluten interactions viscoelastic properties
Online-Zugang:	Volltext
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