The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
Alessio Cappelli, Lorenzo Bettaccini, Enrico Cini
Topics & Concepts
Process (computing)RheologyProcess engineeringProductivityProduct (mathematics)BusinessProcess managementComputer scienceMaterials scienceEngineeringMathematicsGeometryOperating systemMacroeconomicsEconomicsComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications