How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

2021 ◽  
Author(s):  
Alice S. Beghin ◽  
Nand Ooms ◽  
Kristof Brijs ◽  
Bram Pareyt ◽  
Paula Moldenaers ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Wheat Flour ◽  
Extensional Rheology ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals Effects of Ascorbic Acid and Related Compounds on Wheat Flour Dough and Starch in Breadmaking.

1992 ◽  
Vol 39 (3) ◽  
pp. 183-187 ◽  
Author(s):  
Li ZHANG ◽  
Yukihiro YAMAGUCHI ◽  
Naofumi MORITA ◽  
Masanosuke TAKAGI
Keyword(s):  
Ascorbic Acid ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Related Compounds

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

2012 ◽  
Vol 56 (3) ◽  
pp. 676-683 ◽  
Author(s):  
A. Turbin-Orger ◽  
E. Boller ◽  
L. Chaunier ◽  
H. Chiron ◽  
G. Della Valle ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bubble Growth ◽  
X Ray ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Micro Tomography ◽  
Kinetics Of

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

2021 ◽  
pp. 130543
Author(s):  
Xiaolong Wang ◽  
Pai Peng ◽  
Rudi Appels ◽  
Linpei Tian ◽  
Xiaoyang Zou
Keyword(s):  
Wheat Flour ◽  
Mechanical Treatment ◽  
Flour Dough ◽  
Wheat Flour Dough

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties
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