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Dough Rheology and Baked Product Texture pp 343–361Cite as

Application of Rheology in the Bread Industry

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Abstract

While it has long been recognized that dough rheology plays an important role in almost every step of the breadmaking process, the application of fundamental rheological principles to the breadmaking industry is still in its infancy. A major reason for this delay is a lack of fundamental knowledge about basic dough rheology.

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Authors
  1. Ronald Spies
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Editors and Affiliations

  1. RMS Technology Center, Nabisco Brands Incorporated, 200 Deforest Avenue, P.O. Box 1943, East Hanover, New Jersey, 07936, USA

    Hamed Faridi Ph.D.

  2. Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, Kansas, 66506, USA

    Jon M. Faubion Ph.D.

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© 1990 Van Nostrand Reinhold

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Spies, R. (1990). Application of Rheology in the Bread Industry. 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_7

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  • DOI: https://doi.org/10.1007/978-1-4613-0861-4_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8207-5

  • Online ISBN: 978-1-4613-0861-4

  • eBook Packages: Springer Book Archive

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