The Flow of Mixed-cereal Dough - Exploring the Rheology of Bread Dough Made with Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour KU Leuven
This PhD research delves into the complex world of mixed-cereal bread dough rheology, and more specific that of blended wheat flour-rye flour dough.
In wheat flour (WF) bread making a key determinant for the final bread quality is known to be the gluten network. This 3D network provides wheat flour dough with the necessary viscoelastic properties that allow to produce voluminous breads with a uniform crumb structure. Recent changes in ...