Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 421-425

  Kenny, S ^a   Wehrle, K ^a   Dennehy, T ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; FOOD STORAGE; FREEZING;

BREAD DOUGH; COMPLEX MODULUS; DIACETYL; FROZEN DOUGHS; FROZEN STORAGE; PERFORMANCE; PHASE ANGLES; RHEOLOGY MEASUREMENT; SODIUM STEAROYL LACTYLATE; TARTARIC ACIDS;

ASCORBIC ACID;

ASCORBIC ACID;

ARTICLE; BREAD; CHEMICAL ANALYSIS; CORRELATION FUNCTION; FLOW KINETICS; FOOD COMPOSITION; FOOD PROCESSING;

EID: 0033024815     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.421     Document Type: Article

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