Theoretical Aspects of Bubble Inflation and New Applications to Dough Rheology 1 1This chapter was written by B. Launay and is dedicated to the memory of Prof. J. Buré (1912–1986), past-president of the International Association for Cereal Science and Technology (ICC).-Reference-Cited by-同舟云学术

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Theoretical Aspects of Bubble Inflation and New Applications to Dough Rheology 1 1This chapter was written by B. Launay and is dedicated to the memory of Prof. J. Buré (1912–1986), past-president of the International Association for Cereal Science and Technology (ICC).

Published:2008 Issue: Volume: Page:13-22
ISSN:
Container-title:The AlveoConsistograph Handbook
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Author:

Dubois Michel,Dubat Arnaud,Launay Bernard

Publisher

Elsevier

Reference55 articles.

1. Rheology of wheat products: A symposium;American Association of Cereal Chemists;Cereal Chem.,1975

2. New extension viscosity measurements on polyisobutylene;Baily;Trans. Soc. Rheol.,1974

3. Comportement rhéologique des pâtes et qualité des farines de blés tendres français en panification et en biscuiterie. Doctorate thesis;Bartolucci,1997

4. Stress relaxation of wheat flour doughs following bubble inflation or lubricated squeezing flow and its relation to wheat flour quality;Bartolucci,2000

5. A calculation of the shape of the alveograms of some rheological model substances;Bloksma;Cereal Chem.,1957

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