Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough

1999 ◽  
Vol 76 (3) ◽  
pp. 421-425 ◽  
Author(s):  
S. Kenny ◽  
K. Wehrle ◽  
T. Dennehy ◽  
E. K. Arendt
Keyword(s):  
Bread Dough ◽  
Baking Performance ◽  
Fundamental Rheology

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

2004 ◽  
Vol 18 (2) ◽  
pp. 305-313 ◽  
Author(s):  
P.D. Ribotta ◽  
G.T. Pérez ◽  
A.E. León ◽  
M.C. Añón
Keyword(s):  
Guar Gum ◽  
Bread Dough ◽  
Baking Performance

Leavening Bread Dough

2012 ◽  
Vol 8 (2) ◽  
pp. 131-138 ◽  
Author(s):  
Vanessa Cukier de Aquino ◽  
Attilio Converti ◽  
Patrizia Perego ◽  
Suzana Caetano da Silva Lannes
Keyword(s):  
Bread Dough

Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy

2021 ◽  
Vol 358 ◽  
pp. 129916
Author(s):  
Eloïse Lancelot ◽  
Joran Fontaine ◽  
Joëlle Grua-Priol ◽  
Ali Assaf ◽  
Gérald Thouand ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Structural Changes ◽  
Bread Dough ◽  
Gluten Proteins ◽  
Dough Mixing

scholarly journals Gas cell opening in bread dough during baking

2021 ◽  
Vol 109 ◽  
pp. 482-498
Author(s):  
David Grenier ◽  
Corinne Rondeau-Mouro ◽  
Kossigan Bernard Dedey ◽  
Marie-Hélène Morel ◽  
Tiphaine Lucas
Keyword(s):  
Gas Cell ◽  
Bread Dough ◽  
Cell Opening

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Aeration During Bread Dough Mixing

2004 ◽  
Vol 82 (4) ◽  
pp. 268-281 ◽  
Author(s):  
P.J. Martin ◽  
N.L. Chin ◽  
G.M. Campbell
Keyword(s):  
Bread Dough ◽  
Dough Mixing
Sign in / Sign up

Export Citation Format

Share Document