Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 218-224

  Dobraszczyk, B J ^a   Smewing, J ^b   Albertini, M ^c   Maesmans, G ^d   Schofield, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b Stable Micro Systems Ltd   (United Kingdom)

^c Weston Research Laboratories Ltd   (United Kingdom)

^d Tate and Lyle Europe NV   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; CYTOLOGY; FOOD PRODUCTS; RHEOLOGY; STRAIN HARDENING; STRAIN RATE;

BREAD DOUGH; CELL WALLS; ELEVATED TEMPERATURE; EXTENSIONAL RHEOLOGY; GAS CELL; GAS RETENTION; HARDENING PROPERTIES; PERFORMANCE; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY;

GASES;

ARTICLE; BREAD; CELL WALL; COOKING; DOUGH; FLOUR; FLOW KINETICS; GAS; HIGH TEMPERATURE;

EID: 0037342334     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.218     Document Type: Article

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