Alveograph algorithms to predict functional properties of wheat in bread and cookie baking = Des algorithmes pour alvéographe, pour la prévision des aptitudes boulangères du blé (pain et biscuits)BETTGE, A; RUBENTHALER, G. L; POMERANZ, Y et al.Cereal chemistry. 1989, Vol 66, Num 2, pp 81-86, issn 0009-0352Article

Rheological parameters determination using Near Infrared technology in whole wheat grainARAZURI, Silvia; ARANA, J. Ignacio; ARIAS, Nerea et al.Journal of food engineering. 2012, Vol 111, Num 1, pp 115-121, issn 0260-8774, 7 p.Article

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta makingINDRANI, D; SAI MANOHAR, R; RAJIV, Jyotsna et al.Journal of food engineering. 2007, Vol 78, Num 4, pp 1202-1206, issn 0260-8774, 5 p.Article

L'analyse alvéographique des blés 1991ROUSSEL, P.Industries des céréales. 1991, Num 74, pp 35-36, issn 0245-4505Conference Paper

Wheat flour dough Alveograph characteristics predicted by Mixolab regression modelsGABRIELA CODINA, Georgiana; MIRONEASA, Silvia; MIRONEASA, Costel et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 3, pp 638-644, issn 0022-5142, 7 p.Article

Uniaxiale und biaxiale Dehnung von Weizenteigen. II, Bewertung von Weizensorten und -mahlerzeugnissen durch Extensogramm und AlveogramWEIPERT, D.Getreide, Mehl und Brot (1972). 1991, Vol 45, Num 6, pp 167-173, issn 0367-4177Article

Strain hardening and dough gas cell-wall failure in biaxial extensionDOBRASZCZYK, B. J; ROBERTS, C. A.Journal of cereal science (Print). 1994, Vol 20, Num 3, pp 265-274, issn 0733-5210Article

Adequacy of different wheat cultivars for low-hydration bread makingGOMEZ, Manuel; RUIZ-PARIS, Elena; APARICIO, Nieves et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 6, pp 1148-1154, issn 0022-5142, 7 p.Article

Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypesEDWARDS, N. M; GIANIBELLI, M. C; MCCAIG, T. N et al.Journal of cereal science (Print). 2007, Vol 45, Num 2, pp 140-149, issn 0733-5210, 10 p.Article

Chemical, rheological and parotta making characteristics of flourmill streamsINDRANI, D; RAJIV, Jyotsna; PRABHASANKAR, P et al.European food research & technology (Print). 2003, Vol 217, Num 3, pp 219-223, issn 1438-2377, 5 p.Article

A new parameter related to loaf volume based on the first derivative of the alveograph curveADDO, K; COAHRAN, D. R; POMERANZ, Y et al.Cereal chemistry. 1990, Vol 67, Num 1, pp 64-69, issn 0009-0352Article

Proteomic analysis of wheat recombinant inbred lines : Variations in prolamin and dough rheologyGOBAA, Samy; BANCEL, Emmanuelle; BRANLARD, Gérard et al.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 610-619, issn 0733-5210, 10 p.Article

Protein content and gluten quality of durum wheat (Triticum turgidum subsp. durum) as affected by sowing dateMOTZO, Rosella; FOIS, Simonetta; GIUNTA, Francesco et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 8, pp 1480-1488, issn 0022-5142, 9 p.Article

Dough rheological testsWALKER, C. E; HAZELTON, J. L.Cereal foods world. 1996, Vol 41, Num 1, pp 23-28, issn 0146-6283Article

Predicting Bread Quality (Bread Loaf Volume and Crumb Texture)ROZYLO, Renata; LASKOWSKI, Janusz.Polish journal of food and nutrition sciences. 2011, Vol 61, Num 1, pp 61-67, issn 1230-0322, 7 p.Article

Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum doughBORRELLI, Grazia M; FICCO, Donatella B. M; DI FONZO, Natale et al.International journal of food science & technology. 2006, Vol 41, Num 6, pp 639-645, issn 0950-5423, 7 p.Article

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat floursDUYVEJONCK, Annelies E; LAGRAIN, Bert; DORNEZ, Emmie et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 1, pp 56-63, issn 0023-6438, 8 p.Article

Alveography in quality assessment of soft white winter wheat cultivarsRASPER, V. F; PICO, M.-L; FULCHER, R. G et al.Cereal chemistry. 1986, Vol 63, Num 5, pp 395-400, issn 0009-0352Article

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume predictionKONOPKA, Iwona; FORNAL, Lucja; ABRAMCZYK, Danuta et al.International journal of food science & technology. 2004, Vol 39, Num 1, pp 11-20, issn 0950-5423, 10 p.Article

Alveogramme zur Beurteilung der Weizenqualität = Alveograph in accessment of wheat qualityWEIPERT, D.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 3, pp 152-156, issn 0367-4177Article

Genetic analysis of grain protein content, grain hardness and dough rheology in a hard x hard bread wheat progenyGROOS, C; BERVAS, E; CHARMET, G et al.Journal of cereal science (Print). 2004, Vol 40, Num 2, pp 93-100, issn 0733-5210, 8 p.Article

Analyse des caractéristiques boulangères et alvéographiques des blés de l'année 1990 = Baking and alveographic characteristics of wheat in 1990ROUSSEL, P.Industries des céréales. 1990, Num 68, pp 31-35, issn 0245-4505, 5 p.Article

Effects of starch damage and water absorption on the alveograph properties of Canadian hard red spring wheats = Effet de l'endommagement de l'amidon et de l'absorption d'eau sur les caractéristiques à l'alvéographe de blés roux de printemps d'origine canadiennePRESTON, K. R; KILBORN, R. H; DEXTER, J. E et al.Canadian Institute of Food Science and Technology journal. 1987, Vol 20, Num 2, pp 75-80, issn 0315-5463Article

A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking qualityABUHAMMAD, Wesam A; ELIAS, Elias M; MANTHEY, Frank A et al.International journal of food science & technology. 2012, Vol 47, Num 12, pp 2561-2573, issn 0950-5423, 13 p.Article

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern ItalyPASQUALONE, Antonella; CAPONIO, Francesco; SIMEONE, Rosanna et al.European food research & technology (Print). 2004, Vol 219, Num 6, pp 630-634, issn 1438-2377, 5 p.Article