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Dino Bousso (1933-1971)
● TITLE: A new instrument for measuring relaxation in flour dough
● AUTHORS: Bousso, D., Shelef, L.
● SOURCE: Rheologica Acta, v. 3, No. 3, pp. 168-172 (July 1964)
Link to fulltext:
https://doi.org/10.1007/BF01984761
● LANGUAGE: English.
● CITED BY:
Hoffmann, W., "Ein elektrisches Verfahren zur Bestimmung des Flecheninhaltes von Hystereseschleifen," Rheologica Acta, v. 3, No. 3, pp. 172-178 (July 1964) (In German)

Lerchenthal, Ch., Funt, C.B., "The strength of wheat flour dough in uniaxial tension," Proc. Symp. on Rheology and Texture of Foodstuffs, Leeds (1967).

Lerchenthal, Ch., Funt, C.B., "Strength of wheat flour dough in uniaxial tension," Soc. Chem. Ind., London Monog., No. 27, pp. 202-224 (1968).

Funt, C.B., Lerchenthal, Ch., Muller, H.G., "Rheological effects produced by additives to wheat from dough," Soc. Chem. Ind., London Monog., No. 27, pp. 197-201 (1968).

Sherman, P., "Instrumental methods for evaluating food texture," Proc. Nutrition Soc., v. 29, No. 2. pp. 298-308 (1970)

Bloksma, A.H., "Rheology of wheat flow doughs," J. Texture Studies, v. 3, No. 1, pp. 3-17, (March 1972)

Blair, G.W.S., "Rheology of food stuff," Chemical Engineering (Journal), pp. 81-84 (1972)

Muller, H.G., "An introduction to food rheology," A book (1973).

Launay, B., Bure, J., "Stress relaxation in wheat flour doughs following a finite period of shearing. I. Qualitative study," Cereal Chemistry, v. 51, No. 2, pp. 151-162 (March-April 1974)

Matsumoto, H., Ono, H., Mita, T., "Relaxation of pressure in dough," Cereal Chemistry, v. 51, pp. 758-763, (November-December 1974).

Hibberd, G.E., Parker, N.S., "Measurements of the fundamental rheological properties of wheat-flour doughs," Cereal Chemistry, v. 52(3II), pp. 1r-23r (May-June 1975).

Muller, H.G,, "Rheology and theconventional bread and biscuit making process," Cereal Chemistry, v. 52, pp. 89r-105r (1975).

Figoni, P.I., Shoemaker, C.F., "Characterization of structure breakdown of foods from their flow properties," J. Texture studies, v. 12, No. 3, pp. 287-305 (1981)

Bagley E.B., Christianson, D.D., "Response of commercial chemically leavened doughs to uniaxial compression," in:
Faridi, H.A., Faubion, J.M., "Fundamentals of dough rheology," American Association of Cereal Chemists, St. Paul, Minnesota, USA (1986)

Bagley E.B., "Stress relaxation of chemically leavened dough - data reduction using the BKZ elastic fluid theory," J. Rheology, v. 31(5), pp. 405-413 (1987).
BKZ stands for Bernstein-Kearsley-Zapas papers (1963, 1964).

Bagley E.B., Christianson, D.D., "Measurement and interpretation of rheological properties of foods," Food Technol., v. 43(3), pp. 96-99 (1987)

Bagley, E.B., "Mechanical properties of solid foods - deformation, fracture, and stress relaxation," Chapter 29 in: Jowitt, R., Escher, F., Kent, M., Mckenna, C., Roques, M. (eds), "Proceedings of Conference on Physical Properties of Food," (1987)

Navickis, L.L., "Corn flour addition to wheat flour doughs- effect on rheological properties," Cereal Chem., v. 64, No. 5, pp. 307-310 (1987)

Bagley E.B., Christianson, D.D., "Behaviour of food in large deformation," Chapter 22 in "Food structure: its creation and evaluation," Butterworths, London (1988) pp. 401-416

Faubion, J.M., Hoseney, R.C., "The viscoelastic properties of wheat flour doughs,"
Dough Rheology and Baked Product Texture (Journal), pp. 29-66 (1990)

Campanella, O.H., Peleg, M., "On the tanδ-frequency relationship of foods and agricultural commodities," J. Texture Studies, v. 28, No. 5, pp. 585-592 (1997)




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