Controlling the breadmaking process: The role of bubbles in bread

Cereal Foods World

Volumn 49, Issue 2, 2004, Pages 72-75

  Martin, Peter ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD DOUGH MIXING TECHNOLOGIES; BREADMAKING; BUBBLE SIZE DISTRIBUTION; BUBBLES; DEMOGRAPHICS; WORLD HEALTH ORGANIZATION (WHO);

BUBBLE FORMATION; CARBON DIOXIDE; FERMENTATION; MARKETING; MIXING; MOLDING; PROCESS CONTROL; QUALITY ASSURANCE; SIZE DETERMINATION; STANDARDS; TOMOGRAPHY; WATER AERATION; X RAY ANALYSIS; YEAST;

FOOD PROCESSING;

EID: 2342639724     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (10)

1. Baker, J. C., and Mize, M. D. Mixing doughs in vacuum and in the presence of various gases. Cereal Chem. 14:721, 1937.
2. Baker, J. C., and Mize, M. D. The origin of the gas cell in bread dough. Cereal Chem. 18:19, 1941.
3. Bartsch, T. Conventional mixing technologies for dough systems. Cereal Foods World 47:136, 2002.
4. Campbell, G. M., Webb, C., Pandiella, S. S., and Niranjan, K. Bubbles in Food. American Association of Cereal Chemists, St. Paul, MN, 1999.
5. Cauvain, S. P. Breadmaking processes. Pages 18-44 in: Technology of Breadmaking. S. P. Cauvain and L. S. Young, eds. Blackie Academic & Professional, London, 1998.
6. Cauvain, S. P. Breadmaking. Woodhead, Cambridge, UK, 2003.
7. Kohn, S. An update of the U.S. baking industry. Cereal Foods World 45:94, 2000.
8. Lallemand. Comparing breadmaking systems. Lallemand Baking Update, Vol. 1, No. 10. Published online at www.lallemand.com/BakerYeastNA/eng/PDFs/ LBU%20PDF%20-FILES/1_10BREA.PDF. Lallemand, Inc., Montreal, 1996.
9. Meuser, F. Development of fermentation technology in modern bread factories. Cereal Foods World 40:114, 1995.
10. U.K. Food Standards Agency. Criteria for the use of the terms fresh, natural etc. in food labelling. Published online at www.foodstandards.gov.uk/ multimedia/pdfs/fresh.pdf. FSA, London, December, 2002.