References
- Bloksma , A. H. 1990 . Rheology of the breadmaking process . Cereal Foods World , 35 : 228 – 236 .
- Bushuk , W. , Hay , R. L. , Larsen , N. G. , Sara , R. G. , Simmons , L. D. and Sutton , K. H. 1997 . Effect of mechanical dough development on the extractability of wheat storage proteins from bread dough . Cereal Chemistry , 74 : 389 – 395 .
- Cauvain, S. P. 1998. Campden & Chorleywood Food Research Association, UK (Personal communication).
- Feillet , P. , Fevre , E. and Kobrehel , K. 1977 . Modifications in durum wheat protein properties during pasta dough sheeting . Cereal Chemistry , 54 : 580 – 587 .
- Kilborn , R. H. and Preston , K. R. 1982 . A dough sheeting and molding property indicator . Cereal Chemistry , 59 : 171 – 174 .
- Kilborn , R. H. and Tipples , K. H. 1974 . Implications of the mechanical development of bread dough by means of sheeting rolls . Cereal Chemistry , 51 : 648 – 657 .
- Levine , L. 1996a . Research Note. Estimating sheeting roll closing forces through measurement of power consumption . Journal of Food Process Engineering , 19 : 113 – 119 .
- Levine , L. 1996b . Model for the sheeting of dough between rolls operating at different speeds . Cereal Foods World , 41 : 690 – 697 .
- Middleman , S. 1977 . Fundamentals of Polymer Processing , New York : McGraw‐Hill .
- Mitchell , T. A. 1989 . “ Methods used in monitoring and controlling the quality of bread with particular reference to the mechanical dough development process ” . In Modern Methods of Plant Analysis New Series, Volume 10 Plant Fibers , Edited by: Linskens , H. F. and Jackson , J. F. Volume 10 , 313 – 331 . Berlin : Springer‐Verlag .
- Morgenstern , M. P. , Newberry , M. P. and Hoist , S. E. 1996 . Extensional properties of dough sheets . Cereal Chemistry , 73 : 478 – 482 .
- Moss , H. J. 1980 . Strength requirements of doughs destined for repeated sheeting compared with those of normal doughs . Cereal Chemistry , 57 : 195 – 197 .
- Raghavan , C. V. , Srichandan Babu , R. , Chand , Nagin and Srinivasa Rao , P. N. 1996 . Response surface analysis of power consumption of dough sheeting as a function of gap, reduction ratio, water, salt and fat . Journal of Food Science & Technology‐Mysore , 33 : 313 – 321 .
- Safari‐Ardi , M. and Phan‐Thien , N. 1998 . Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different varietal origin . Cereal Chemistry , 75 : 80 – 84 .
- Stenvert , N. L. , Moss , R. , Pointing , G. , Worthington , G. and Bond , E. E. 1979 . Bakers Digest , 53 : 22 – 27 .
- Swallow , W. H. and Baruch , D.W. 1986 . Loaf evaluation , Wheat Research Institute Report WRI 86/103 Christchurch, , New Zealand : Department of Scientific and Industrial Research .
- Weipert , D. 1992 . Descriptive and fundamental rheometry in a new light . Cereal Foods World , 37 : 15 – 23 .
- Zheng , H. , Morgenstern , M. P. , Campanella , O. H. and Larsen , N. G. Fundamental rheological properties of dough during mechanical dough development . Proceedings of the 2nd Pacific Rim Conference on Rheology . July 27‐31 1997 , Melbourne, Australia. pp. 319 – 320 .
- Zheng , H. H. 1998 . Rheological properties of wheat flour dough , Palmerston North, , New Zealand : Massey University . M. Food Tech. Thesis.