
Microstructure formation and rheological behaviour of dough under simple shear flow
Keywords: Dough; Gluten; Mixing; Simple shearing; Microstructure; Confocal scanning laser microscopy; Uniaxial extension; RheologyCSLM, confocal scanning laser microscopy; FFT, fast Fourier transform; FITC, fluorescein isothiocyanate; MC, moisture content; PMV, pro