Mechanical Characterisation and modelling of the rolling process of potato-based dough-Reference-Cited by-同舟云学术

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Mechanical Characterisation and modelling of the rolling process of potato-based dough

Published:2020-08 Issue: Volume:278 Page:109943
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chen Kai Jun^ORCID,Wood Joseph D.,Mohammed Idris K.,Echendu Shirley,Jones David,Northam Kate,Charalambides Maria N.^ORCID

Funder

PepsiCo

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Amino acid composition and nutritional value of four cultivated South American potato species;Bártová;J. Food Compos. Anal.,2015

2. CLSM study of layers in laminated dough: roll out of layers and elastic recoil;Bousquieres;J. Cereal. Sci.,2014

3. The effect of cross-linking additives on the structure and properties of glassy wheat gluten material;Bruyninckx;Ind. Crop. Prod.,2016

4. Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough;Chakrabarti-Bell;J. Food Eng.,2010

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1. Atomic force microscopy, deformation-recovery and numerical study of wheat dough;Food Hydrocolloids;2024-08

2. Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties;Food and Bioproducts Processing;2024-03

3. Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution;Food Chemistry;2023-03

4. Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp;Ultrasonics Sonochemistry;2023-01

5. Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten;Journal of Cereal Science;2023-01

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