Aeration during bread dough mixing: II. A population balance model of aeration

Food and Bioproducts Processing

Volumn 82, Issue 4 C, 2004, Pages 268-281

  Martin, P J ^a   Chin, N L ^a   Campbell, G M ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Aeration; Break up; Disentrainment; Dough; Entrainment; Pressure vacuum mixing

Indexed keywords

AIR ENTRAINMENT; BUBBLES (IN FLUIDS); CALCULATIONS; DENSITY MEASUREMENT (SPECIFIC GRAVITY); FOOD PRODUCTS; MATHEMATICAL MODELS; MIXING; PARTICLE SIZE ANALYSIS; PRESSURE EFFECTS; VACUUM APPLICATIONS; VOLUME FRACTION; VOLUMETRIC ANALYSIS;

BREAD DOUGH; BUBBLE BREAK-UP; BUBBLE ENTRAINMENT; BUBBLE SIZE DISTRIBUTIONS; DISENTRAINMENT COEFFICIENT; PRESSURE-VACUUM MIXING;

FOOD PROCESSING;

EID: 10944220852     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbio.82.4.268.56400     Document Type: Article

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