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- aggregation classification "A1".
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation date "2008".
- aggregation hasFormat 531324.bibtex.
- aggregation hasFormat 531324.csv.
- aggregation hasFormat 531324.dc.
- aggregation hasFormat 531324.didl.
- aggregation hasFormat 531324.doc.
- aggregation hasFormat 531324.json.
- aggregation hasFormat 531324.mets.
- aggregation hasFormat 531324.mods.
- aggregation hasFormat 531324.rdf.
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- aggregation hasFormat 531324.txt.
- aggregation hasFormat 531324.xls.
- aggregation hasFormat 531324.yaml.
- aggregation isPartOf urn:issn:0009-0352.
- aggregation language "eng".
- aggregation publisher "Amer Assoc. Cereal Chemists".
- aggregation subject "Agriculture and Food Sciences".
- aggregation title "Rheological properties of wheat flour dough and the relationship with bread volume. I: Creep-recovery measurements".
- aggregation abstract "The rheological properties of seventeen pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, and more fundamental creep-recovery experiments at shear stresses of 100 and 250 Pa. Principal component analysis on the farinograph and alveograph results showed that a wide range of rheological properties was present among the wheat cultivars. Correlation analysis pointed out that creep-recovery parameters showed significant correlations with protein content, Zeleny sedimentation value, farinograph water absorption, alveograph extensibility and bread volume. Amongst the rheological parameters, maximum recovery strain at a shear stress of 250 Pa showed the highest significant correlation with the bread volume (r=0.790**). By multiple linear regression variables were combined to predict the bread volume. A combination of protein content, farinograph water absorption and alveograph P/L showed the best prediction (r²=0.80). When taking into account the creep-recovery parameters, the best prediction of the bread volume (r²=0.74) is obtained for a combination of the maximum recovery strain at a shear stress of 250 Pa with one other quality parameter (Zeleny sedimentation value, farinograph water absorption or alveograph W).".
- aggregation authorList BK423257.
- aggregation endPage "761".
- aggregation issue "6".
- aggregation startPage "753".
- aggregation volume "85".
- aggregation isDescribedBy 531324.
- aggregation similarTo CCHEM-85-6-0753.
- aggregation similarTo LU-531324.