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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Jekle, Mario; Becker, Thomas 
Titel:
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties 
Abstract:
The rheological attributes of polymers as wheat dough are strongly related to its microstructure. To quantify dough protein microstructure confocal laser scanning microscopy combined with image analysis was used. The effect of three experimental factors pH (addition of lactic acid and sodium hydroxide), water addition, and sodium chloride (NaCl) addition on empirical and fundamental rheological properties as well as microstructural protein properties were studied and modeled by applying a respon...    »
 
Zeitschriftentitel:
Food Biophysics 
Jahr:
2012 
Band / Volume:
Jahr / Monat:
2012-09 
Heft / Issue:
Seitenangaben Beitrag:
190-199 
Print-ISSN:
1557-1866