Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 343154
Title Development of dough under shear flow
Author(s) Peighambardoust, S.H.
Source Wageningen University. Promotor(en): Remko Boom; Rob Hamer, co-promotor(en): Atze Jan van der Goot. - Wageningen : - ISBN 9789085043577 - 187
Department(s) Food Process Engineering
AFSG Biobased Products
Product Design and Quality Management Group
Food Chemistry
Publication type Dissertation, internally prepared
Publication year 2006
Keyword(s) deeg - vermenging - kneden - afschuifkracht - gluteninen - tarwegluten - structuur - doughs - mixing - kneading - shear - glutenins - wheat gluten - structure
Categories Bakery Products
Abstract The overall objective of this thesis is to generate understanding of the relation between relevant process parameters in dough mixing and changes in product properties.
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