Dielectric relaxations of frozen wheat doughs containing sucrose, NaCl, ascorbic acid and their mixtures

Journal of Cereal Science

Volumn 33, Issue 3, 2001, Pages 331-339

  Laaksonen, T J ^a   Roos, Y H ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b PO Box 27 ^*  (Finland)

Author keywords

Dielectric analysis; Frozen wheat dough; Glass transition; Relaxation

Indexed keywords

ANALYTIC METHOD; ASCORBIC ACID; COOLING; DIELECTRIC ANALYSIS; DIELECTRIC RELAXATION; DOUGH; FREEZING; HEATING; MIXER; REACTION MECHANISM; SODIUM CHLORIDE; SUCROSE; TEMPERATURE;

EID: 0034957792     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2001.0370     Document Type: Article

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