Proving of Bread Dough II: Measurement of Gas Production and Retention

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 81, Issue 3, 2003, Pages 207-216

  Chiotellis, E ^a   Campbell, G M ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Carbon dioxide production; Dynamic dough density; Mixer headspace pressure; Mixing speeds; Yeast concentration

Indexed keywords

BUBBLES (IN FLUIDS); CARBON DIOXIDE; MIXING; YEAST; BUBBLE FORMATION; DENSITY MEASUREMENT (SPECIFIC GRAVITY); MASS TRANSFER; THERMAL EFFECTS;

BREAD DOUGH;

FOOD PROCESSING;

DYNAMIC DOUGH DENSITY; MIXER HEADSPACE PRESSURE;

EID: 0142031093     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030803322437974     Document Type: Article

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