Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties
Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a v...
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| Format: | Doctoral Thesis |
| Language: | en |
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Alma Mater Studiorum - Università di Bologna
2009
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| Online Access: | http://amsdottorato.unibo.it/1941/ |