Litcius/Paper detail

Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

T. Lucas, Fernanda Maria Vanin, María Micaela Ureta, S. Challois, Yves Diascorn, Viviana O. Salvadori, D. Grenier

2020Journal of Cereal Science12 citationsDOI

Topics & Concepts

Inflation (cosmology)Food scienceWheat flourBread makingMaterials scienceComposite materialChemistryPhysicsTheoretical physicsFood composition and properties
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature | Litcius