The determination of bread dough readiness during kneading of wheat flour: A review of the available methods
Ottavia Parenti, Lorenzo Guerrini, Sara Bossa Mompin, Mònica Toldrà, Bruno Zanoni
Topics & Concepts
FarinographBread makingGlutenWheat flourFood scienceQuality (philosophy)Steamed breadRheologyMathematicsBiotechnologyChemistryMaterials scienceBiologyPhysicsQuantum mechanicsComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsCeliac Disease Research and Management