The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar KU Leuven
© 2018, Springer-Verlag GmbH Germany, part of Springer Nature. The in situ study of the linear viscoelastic behaviour of complex biological materials with changing volume, such as fermenting dough, poses great challenges to the rheologist. The aim of this study is to develop a new methodology involving a parallel-plate setup with an adjustable gap, to enable time-tracking of the dynamic moduli and density of fermenting dough. Frequency sweep ...