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- W2033132756 abstract "ABSTRACT Measurements of creep‐recovery of flour‐water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour‐water doughs exhibited a typical creep‐recovery behavior of a noncross‐linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated ( r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation ( r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour‐water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA‐XT2 extension." @default.
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- W2033132756 date "2002-07-01" @default.
- W2033132756 modified "2023-10-14" @default.
- W2033132756 title "Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance" @default.
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- W2033132756 doi "https://doi.org/10.1094/cchem.2002.79.4.567" @default.
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