In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths. With respect to microstructure, mixing initially increased the formation of coarse protein patches, leading to a heterogeneous dough structure with a high fracture stress (¿max) and significant strain hardening. These parameters decreased with prolonged mixing. This was accompanied by loss of glutenin macro polymer (GMP) wet weight and formation of a more homogenous microstructure. Prolonged mixing typically led to an over-mixed state. ...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
WOS: 000382349300022Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging...
In a z-blade mixer, both shear and extensional deformations contribute to the development of dough s...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The c...
Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The c...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Mixing is a critical operation in dough processing. Because mixing itself is a complex combination o...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
The aim of this work was to investigate the effect of simple shear deformation at various shear rate...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
WOS: 000382349300022Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging...
In a z-blade mixer, both shear and extensional deformations contribute to the development of dough s...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The c...
Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The c...
Structure formation in dough systems is the result of an interplay between processing conditions and...
Mixing is a critical operation in dough processing. Because mixing itself is a complex combination o...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the...
The aim of this work was to investigate the effect of simple shear deformation at various shear rate...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of...
WOS: 000382349300022Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging...