Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: stress fields and stress concentration analysis relating to the proving and baking steps

Publication date: Available online 19 May 2021Source: Journal of Food EngineeringAuthor(s): Kossigan Bernard DEDEY, David GRENIER, Tiphaine LUCAS

Source: Journal of Food Engineering - May 21, 2021 Category: Food Science Source Type: research