Leavened dough processing by supercritical fluid extrusion (SCFX)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 21, 2003, Pages 6191-6197

  Hicsasmaz, Zeynep ^a   Dogan, Esref ^a   Chu, Cindy ^a   Rizvi, Syed S H ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Bread dough; Dough additives; Dough density; Dough rheology; SCFX

Indexed keywords

ALCOHOL DERIVATIVE; CARBON DIOXIDE;

ARTICLE; DOUGH; ENERGY; FERMENTATION TECHNIQUE; FLOW KINETICS; FOOD INDUSTRY; FOOD PROCESSING; HUMIDITY; INJECTION; MOISTURE; SUPERCRITICAL FLUID EXTRACTION; TEMPERATURE DEPENDENCE; YEAST;

BREAD; FERMENTATION; FOOD HANDLING; RHEOLOGY; VISCOSITY;

EID: 0141594752     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034142z     Document Type: Article

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