Aeration During Bread Dough Mixing

Food and Bioproducts Processing ◽

10.1205/fbio.82.4.268.56400 ◽

2004 ◽

Vol 82 (4) ◽

pp. 268-281 ◽

Author(s):

P.J. Martin ◽

N.L. Chin ◽

G.M. Campbell

Keyword(s):

Bread Dough ◽

Download Full-text

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

Food Chemistry ◽

10.1016/j.foodchem.2021.129916 ◽

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 ◽

Download Full-text

Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

Journal of Cereal Science ◽

10.1016/j.jcs.2008.03.001 ◽

2008 ◽

Vol 48 (3) ◽

pp. 678-685 ◽

Author(s):

A. Aït Kaddour ◽

M. Mondet ◽

B. Cuq

Keyword(s):

Cross Correlation ◽

Correlation Spectroscopy ◽

Two Dimensional ◽

Bread Dough ◽

Download Full-text

Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review

American Journal of Food Technology ◽

10.3923/ajft.2011.173.185 ◽

2011 ◽

Vol 6 (3) ◽

pp. 173-185 ◽

Author(s):

A. Ait Kaddou ◽

B. Cuq

Keyword(s):

Nir Spectroscopy ◽

Short Review ◽

Bread Dough ◽

Download Full-text

Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy

Journal of Cereal Science ◽

10.1016/j.jcs.2007.07.008 ◽

2008 ◽

Vol 48 (1) ◽

pp. 10-19 ◽

Author(s):

A. Aït Kaddour ◽

C. Barron ◽

P. Robert ◽

B. Cuq

Keyword(s):

Near Infrared ◽

Correlation Spectroscopy ◽

Moving Window ◽

Two Dimensional ◽

Bread Dough ◽

Dough Mixing ◽

Physico Chemical ◽

Chemical Description

Download Full-text

Sensing gluten development during bread dough mixing

1993 IEEE Instrumentation and Measurement Technology Conference ◽

10.1109/imtc.1993.382581 ◽

2002 ◽

Author(s):

C.-K. Wang ◽

E.R. Fowler

Keyword(s):

Bread Dough ◽

Download Full-text

Bread: Dough Mixing and Testing Operations

Encyclopedia of Food and Health ◽

10.1016/b978-0-12-384947-2.00086-6 ◽

2016 ◽

pp. 490-499

Author(s):

S. Tömösközi ◽

F. Békés

Keyword(s):

Bread Dough ◽

Download Full-text

Aeration During Bread Dough Mixing

Food and Bioproducts Processing ◽

10.1205/fbio.82.4.261.56404 ◽

2004 ◽

Vol 82 (4) ◽

pp. 261-267 ◽

Author(s):

N.L. Chin ◽

P.J. Martin ◽

G.M. Campbell

Keyword(s):

Bread Dough ◽

Download Full-text

Aeration During Bread Dough Mixing

Food and Bioproducts Processing ◽

10.1205/fbio.82.4.282.56408 ◽

2004 ◽

Vol 82 (4) ◽

pp. 282-290 ◽

Author(s):

P.J. Martin ◽

N.L. Chin ◽

G.M. Campbell ◽

C.J. Morrant

Keyword(s):

Bread Dough ◽

Download Full-text

The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

Journal of Cereal Science ◽

10.1006/jcrs.2000.0341 ◽

2001 ◽

Vol 33 (1) ◽

pp. 71-81 ◽

Author(s):

J.M. Alava ◽

S.J. Millar ◽

S.E. Salmon

Keyword(s):

Mixing Time ◽

Nir Spectroscopy ◽

Bread Dough ◽

Download Full-text

Description of Chemical Changes Implied During Bread Dough Mixing by FT-ATR Mid-Infrared Spectroscopy

Cereal Chemistry ◽

10.1094/cchem-85-5-0673 ◽

2008 ◽

Vol 85 (5) ◽

pp. 673-678 ◽

Author(s):

A. Aït Kaddour ◽

M. Mondet ◽

B. Cuq

Keyword(s):

Infrared Spectroscopy ◽

Chemical Changes ◽

Bread Dough ◽

Mid Infrared ◽

Mid Infrared Spectroscopy ◽

Download Full-text