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Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization

Thekla Alpers1, Johanna Olma1, Mario Jekle2

  • 1Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.

Food Chemistry
|May 15, 2022
PubMed

Keywords:
BakingFundamental elongational rheologyGluten polymerizationStarch gelatinizationWheat doughYeast fermentation

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