Effect of baking ingredients and mixing duration on dough development, gas release and bread making properties

Journal of Food Quality

Volumn 25, Issue 4, 2002, Pages 305-315

  Singh, Narpinder ^a   Gujral, Hardeep Singh ^a   Singh, Jaspreet ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; OILS AND FATS; REGRESSION ANALYSIS; SODIUM CHLORIDE;

GAS FORMATION;

FOOD PRODUCTS;

EID: 0036809106     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01027.x     Document Type: Article

References (14)

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3. Elton, G.A.H. and Fisher, N. 1966. A technique for the study of the baking process, and its application to the effect of fat on baking dough. J. Sci. Food Agric. 17, 250-254.
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11. Singh, N., Sekhon, K.S., Kaur, A., Singh, R.P. and Nagi, H.P.S. 1990. Hailstorms damage to wheat: Grain quality and functional properties. Cereals Foods Worlds 55, 258-260.
12. Takano, H., Miyazaki, Y., Hino, A., Asaki, S. and Tanaka, Y. 1996. Effect of sodium chloride and its substitute on bread making. I. Effect of reduced sodium chloride and its partial replacement by potassium chloride on bread making. J. Japanese Soc. Food Sci. Technol. 43, 610-616.
13. Tsen, C.C. 1966. A note on effect of pH on sulfhydryl groups and theological properties of dough and its implication with the sulfhydryl-disulfide interchange. Cereal Chem. 43, 456-460.
14. Wehrle, K., Grau, H. and Arendt, E.K. 1997. Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chem. 74, 739-744.