Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 10, 2005, Pages 3986-3994

  Rouille J ^a,b   Bonny, J M ^c   Della Valle, G ^b   Devaux, M F ^b   Renou, J P ^c  

^a Moulins Soufflet ^*  (France)

^b INRA   (France)

^c CEMAGREF   (France)

Author keywords

Bubble; Dough; Fermentation; Flour minor components; Image analysis; Magnetic resonance imaging

Indexed keywords

AIR; ARTICLE; BREAD; FERMENTATION; FLOUR; FOOD HANDLING; GAS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; SOLUBILITY;

AIR; BREAD; FERMENTATION; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GASES; MAGNETIC RESONANCE IMAGING; SOLUBILITY;

EID: 20844453786     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047953r     Document Type: Article

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