Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Journal of the Science of Food and Agriculture

Volumn 85, Issue 13, 2005, Pages 2194-2202

  Chin, Nyuk L ^a   Campbell, Grant M ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Aeration; Bread dough mixing; Dough Inflation System; Rheology

Indexed keywords

EID: 26444468974     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2237     Document Type: Article

References (34)

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