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- Garcia-Diaz, S., et al. Show all 5 Authors
- Food hydrocolloids 2019 v.90 pp. 421-432
- Fourier transform infrared spectroscopy; biochemical pathways; deformation; dough; hydrocolloids; microstructure; molecular conformation; protein secondary structure; starch granules; viscoelasticity; wheat; wheat protein; yeasts
- ... Wheat dough is subjected to large deformations under realistic processing conditions. The viscoelasticity under large deformations can be hardly captured by traditional small amplitude oscillatory tests. Large amplitude oscillatory shear (LAOS) tests are required for accurate characterization of the nonlinear mechanical response. In this regard, LAOS studies of yeasted wheat dough leavened at diff ...