On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements

European Food Research and Technology

Volumn 217, Issue 6, 2003, Pages 504-511

  Goetz, Joachim ^a   Groß, Dieter ^b   Koehler, Peter ^c  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b BRUKER BIOSPIN GMBH   (Germany)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Dough; Magnetic resonance imaging; Nuclear magnetic resonance; Panary fermentation; Volumetric measurement

Indexed keywords

CARBON DIOXIDE; COMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; FERMENTATION; GELATION; GLASS TRANSITION; MAGNETIC RESONANCE IMAGING; NONDESTRUCTIVE EXAMINATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ONLINE SYSTEMS; PORE SIZE; REACTION KINETICS; STARCH;

DOUGH PANARY FERMENTATION; VOLUMETRIC MEASUREMENT;

FOOD PRODUCTS;

EID: 1542709297     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0796-y     Document Type: Article

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