作者: Birgitta Schiedt , Andreas Baumann , Beatrice Conde-Petit , Thomas A. Vilgis
DOI: 10.1111/JTXS.12027
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摘要: During dough development, a number of different changes occur on time and length scales. We present here simplified physical model able to explain the main rheological occurring during this process. It is based view as continuous gluten polymer matrix, into which starch granules are embedded filler particles. The overall viscoelastic properties system governed not only by those its but also interplay components' interactions, each dominating at They can be separated performing measurements deformation levels. Their relative importance probed via use starch/gluten systems in volume fraction varied. Dynamic oscillatory linear nonlinear range were performed well natural wheat flour stages development. Practical Applications Understanding role components concerning their influence crucial for development any new product. For example, search formulations free products, itself, interactions with other components, especially starch, have taken account.