Aeration during bread dough mixing: I. Effect of direction and size of a pressure step-change during mixing on the turnover of gas

Food and Bioproducts Processing

Volumn 82, Issue 4 C, 2004, Pages 261-267

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

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Aeration; Disentrainment; Dough; Entrainment; Mixing; Pressure

Indexed keywords

AIR ENTRAINMENT; DENSITY MEASUREMENT (SPECIFIC GRAVITY); FLOW OF FLUIDS; FOOD PRODUCTS; GASES; MATERIALS BALANCE; MATHEMATICAL MODELS; MIXERS (MACHINERY); MIXING; PRESSURE EFFECTS; VOLUME MEASUREMENT;

AERATION; BREAD DOUGH; DISENTRAINMENT; DOUGH MIXING; FLOUR DOUGHS; GAS TURNOVER RATES; PRESSURE STEP-CHANGE;

FOOD PROCESSING;

EID: 10944239597     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbio.82.4.261.56404     Document Type: Article

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