Flour Quality effects on percolation of gas bubbles in wheat flour doughs
S. Chakrabarti-Bell, Jonas Lukasczyk, Jie Liu, Ross Maciejewski, Xianghui Xiao, Sherry Mayo, Klaus Regenauer‐Lieb
Topics & Concepts
Leavening agentFood scienceRheologyGlutenCoalescence (physics)BubbleGluten freeBread makingWheat flourChemistryMaterials scienceComposite materialFermentationParallel computingComputer sciencePhysicsAstrobiologyFood composition and properties