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Cereal Foods World
Volumn 45, Issue 5, 2000, Pages 214-218
Relationship between loaf volume and gas retention of dough during fermentation
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Indexed keywords

EID: 0034419743     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)
References (12)
  • 1
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    • The formation and properties of wheat flour doughs
    • Workshop, TNO, Wageningen, Netherlands
    • Hoseney, R. C., and Rogers, D. E. The formation and properties of wheat flour doughs. In: Dough Rheology and Baked Product Texture. Workshop, TNO, Wageningen, Netherlands, 1993.
    • (1993) Dough Rheology and Baked Product Texture
    • Hoseney, R.C.1    Rogers, D.E.2
  • 2
    • 0039725260 scopus 로고
    • Wheat gluten: Rheological and gas retaining properties
    • Workshop, TNO, Wageningen, Netherlands
    • Hoseney, R. C. Wheat gluten: Rheological and gas retaining properties. In: Dough rheology and baked product texture. Workshop, TNO, Wageningen, Netherlands, 1993.
    • (1993) Dough Rheology and Baked Product Texture
    • Hoseney, R.C.1
  • 3
    • 0001458874 scopus 로고
    • Gas fermentation and gas retention. I. The system and methodology
    • Czuchajowska, Z., and Pomeranz, Y. Gas fermentation and gas retention. I. The system and methodology. Cereal Foods World 38:499-503, 1993.
    • (1993) Cereal Foods World , vol.38 , pp. 499-503
    • Czuchajowska, Z.1    Pomeranz, Y.2
  • 4
    • 0011129689 scopus 로고
    • A simple spread test to measure the rheological properties of fermenting dough
    • Hoseney, R. C., Hsu, K. H., and Junge, R. C. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem. 56:141-143, 1979.
    • (1979) Cereal Chem. , vol.56 , pp. 141-143
    • Hoseney, R.C.1    Hsu, K.H.2    Junge, R.C.3
  • 5
    • 0001718896 scopus 로고
    • Rheology of the breadmaking process
    • Bloksma, A. H. Rheology of the breadmaking process. Cereal Foods World 35:228-236, 1990.
    • (1990) Cereal Foods World , vol.35 , pp. 228-236
    • Bloksma, A.H.1
  • 6
    • 0039725258 scopus 로고
    • Flour composition, dough rheology and baking quality
    • Bloksma, A. H. Flour composition, dough rheology and baking quality. Cereal Sci. Today 17:380-386, 1972.
    • (1972) Cereal Sci. Today , vol.17 , pp. 380-386
    • Bloksma, A.H.1
  • 7
    • 0040911290 scopus 로고
    • Rheology of fermenting dough
    • H. Faridi, ed. The Association, St. Paul, MN
    • Hoseney, R. C. Rheology of fermenting dough. In: Rheology of Wheat Products. H. Faridi, ed. The Association, St. Paul, MN, 1985.
    • (1985) Rheology of Wheat Products
    • Hoseney, R.C.1
  • 8
    • 0000083055 scopus 로고
    • Dough structure, dough rheology, and baking quality
    • Bloksma, A. H. Dough structure, dough rheology, and baking quality. Cereal Foods World 35:237-244, 1990.
    • (1990) Cereal Foods World , vol.35 , pp. 237-244
    • Bloksma, A.H.1
  • 9
    • 0002793088 scopus 로고
    • Dough rheology: Its benefits to cereal chemists
    • H. Faridi and J. M. Faubion, eds. The Association, St. Paul, MN
    • Faubion, J. M., and Faridi, H. Dough rheology: Its benefits to cereal chemists. In: Fundamentals of Dough Rheology. H. Faridi and J. M. Faubion, eds. The Association, St. Paul, MN, 1986.
    • (1986) Fundamentals of Dough Rheology
    • Faubion, J.M.1    Faridi, H.2
  • 10
    • 0041199769 scopus 로고
    • Lubricated uniaxial compression of fermenting doughs
    • Cullen-Refai, A., Faubion, J. M., and Hoseney, R. C. Lubricated uniaxial compression of fermenting doughs. Cereal Chem. 65:401-403, 1988.
    • (1988) Cereal Chem. , vol.65 , pp. 401-403
    • Cullen-Refai, A.1    Faubion, J.M.2    Hoseney, R.C.3
  • 11
    • 84981383212 scopus 로고
    • The effect of temperature on some rheological properties of wheat flour doughs
    • Bloksma, A. H., and Nieman, W. The effect of temperature on some rheological properties of wheat flour doughs. J. Texture Stud. 6:343-361, 1975.
    • (1975) J. Texture Stud. , vol.6 , pp. 343-361
    • Bloksma, A.H.1    Nieman, W.2
  • 12
    • 0040911285 scopus 로고    scopus 로고
    • European Patent No. 0687 900 A1, 1995
    • Vanneste, J. European Patent No. 0687 900 A1, 1995.
    • Vanneste, J.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.