Skip to main content
U.S. Department of Energy
Office of Scientific and Technical Information

Flour Quality effects on percolation of gas bubbles in wheat flour doughs

Journal Article · · Innov. Food Sci. Emerg. Tech.

Research Organization:
Argonne National Laboratory (ANL), Argonne, IL (United States). Advanced Photon Source (APS)
Sponsoring Organization:
DOE - Office Of Science; DOE - BASIC ENERGY SCIENCES
OSTI ID:
1837270
Journal Information:
Innov. Food Sci. Emerg. Tech., Vol. 74
Country of Publication:
United States
Language:
ENGLISH

References (42)

Direct Visual Observation of Thermal Capillary Waves journal May 2004
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking journal May 2006
New approaches to study the molecular basis of the mechanical properties of gluten journal March 2005
Arresting dissolution by interfacial rheology design journal September 2017
The bubble size distribution in wheat flour dough journal December 2006
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making journal March 2002
Flour quality and disproportionation of bubbles in bread doughs journal October 2014
Breakup of Thin Liquid Films: From Stochastic to Deterministic journal October 2020
Strain Hardening and Dough Gas Cell-wall Failure in Biaxial Extension journal November 1994
Persistent homology—a survey book January 2008
The microstructure and gas retention of bread dough journal July 1990
Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough journal May 1995
Stabilization of Foams with Inorganic Colloidal Particles journal November 2006
Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging journal January 2012
The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography journal February 2016
Microstructure of hydrated gluten network journal November 2011
Influence of supramolecular forces on the linear viscoelasticity of gluten journal January 2016
Foam formation mechanisms in particle suspensions applied to metal foams journal November 2008
Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements journal July 2002
Surface properties and locations of gluten proteins and lipids revealed using confocal scanning laser microscopy in bread dough journal May 2004
Computational challenges in the analyses of petrophysics using microtomography and upscaling: A review journal April 2016
Application of percolation theory to microtomography of structured media: Percolation threshold, critical exponents, and upscaling journal January 2011
Viscous Fingering: A Topological Visual Analytic Approach journal August 2017
Localized Topological Simplification of Scalar Data journal February 2021
Nested Tracking Graphs journal June 2017
The Ultracentrifugation of Doughs Made from Wheat Flour journal January 1965
Composition and surface properties of dough liquor journal May 2006
Simultaneous phase and amplitude extraction from a single defocused image of a homogeneous object journal April 2002
Microstructure formation and rheological behaviour of dough under simple shear flow journal March 2006
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor journal February 2018
The structure and properties of gluten: an elastic protein from wheat grain
  • Shewry, P. R.; Halford, N. G.; Belton, P. S.
  • Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences, Vol. 357, Issue 1418 https://doi.org/10.1098/rstb.2001.1024
journal February 2002
Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars journal May 2011
Effect of Dough Mixing on Wheat Endosperm Cell Walls journal March 2013
Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough journal January 2015
Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography journal November 2012
Foaming and rheological properties of the liquid phase extracted from wheat flour dough journal January 2015
Strain hardening as an indicator of bread-making performance: A review with discussion journal July 2008
Strain Hardening of Dough as a Requirement for gas Retention journal December 1992
Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis journal July 2003
It’s a maze: The pore structure of bread crumbs journal September 2011
Giant proteins with flour power journal June 1996
Cellular Structure of Bread Crumb and its Influence on Mechanical Properties journal September 2002

Similar Records

Related Subjects