Development of dynamic modulus and cell opening of dough during baking

Journal of Texture Studies

Volumn 36, Issue 1, 2005, Pages 44-67

  Singh, Ajay Pal ^a   Bhattacharya, Mrinal ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Biscuit dough; Bread dough; Bun dough; Cell opening; Dough expansion; Dough rheology; Dynamic shear; Flooded parallel plate geometry; Normal force; Scanning electron microscopy

Indexed keywords

CELLS; COMPUTER SIMULATION; ELASTIC MODULI; FOOD PRODUCTS PLANTS; GELATION; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

BISCUIT DOUGH; BREAD DOUGH; BUN DOUGH; CELL OPENING; DOUGH EXPANSION; DOUGH RHEOLOGY; DYNAMIC SHEAR; FLOODED PARALLEL PLATE GEOMETRY; NORMAL FORCE;

BAKERIES;

EID: 20444394062     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00003.x     Document Type: Article

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