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International Journal of Food Properties Volume 14, 2011 - Issue 3
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Original Articles

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

A. Gómez Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, La Plata, Argentina
,
C. Ferrero Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, La Plata, Argentina
,
A. Calvelo Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, La Plata, Argentina
,
M.C. Añón Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, La Plata, Argentina
&
M.C. Puppo Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-UNLP-CONICET, La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales (UNLP), La Plata, ArgentinaCorrespondence[email protected]
Pages 583-598 | Received 29 May 2009, Accepted 24 Aug 2009, Published online: 22 Mar 2011

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