Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure
The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. A PLS model, including the five most important parameters from the mixogram, explained 90.9% of the variat