Abstract
Traditionally, rheology in the food industry has focused on the characterization of the quality of food materials. This is particularly true in dough processing. Work done by Bohn and Bailey as early as 1936 indicated that farinograph readings, essentially a measure of the shear viscosity of a material, are related to the quality of bread dough and quantify other various changes that occur during a mixing cycle (Bohn and Bailey, 1936). More recently, van Lengerich (1984) has demonstrated that shear viscosity measurements can provide information regarding the average molecular weight of extruded wheat starch. Numerous others (Bohlin and Carlson, 1980), having investigated the dynamic rheological properties of doughs, have found relationships between these properties and dough quality or chemical changes that occur during processing. Clearly, the role of rheology as a measure of physiochemical changes that occur during dough processing has been established.
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© 1990 Van Nostrand Reinhold
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Leschke, R. (1990). Rheology in Process Engineering. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_12
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DOI: https://doi.org/10.1007/978-1-4613-0861-4_12
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