K. M. Tronsmo

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

Ellen Mosleth Færgestad, J. D. Schofield, E. M. Magnus, 2002 .

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

K. M. Tronsmo, E. Færgestad, J. Schofield, 2003 .

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

P. Baardseth, K. M. Tronsmo, E. Færgestad, 2003 .

Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics

K. M. Tronsmo, E. Færgestad, J. Schofield, 2003 .

Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales

G. Dingstad, P. Baardseth, R. Bjerke, 2006 .