Ultrasonic investigation of the effect of mixing under reduced pressure on the mechanical properties of bread dough

Cereal Chemistry

Volumn 81, Issue 4, 2004, Pages 504-510

  Elmehdi, H M ^a   Page, J H ^a   Scanlon, M G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AIR; MIXING; ULTRASONIC TESTING; ULTRASONIC WAVES; VOID FRACTION;

BREAD DOUGH; CELL DISTRIBUTION; GAS CELL; HEADSPACES; LOWER FREQUENCIES; PRESSURE CHANGE; REDUCED PRESSURE; ULTRASONIC ATTENUATION; ULTRASONIC INVESTIGATIONS; ULTRASONIC TECHNIQUES;

MIXERS (MACHINERY);

ARTICLE; BIOMECHANICS; CONCENTRATION (PARAMETERS); DOUGH; ELASTICITY; PRESSURE; ULTRASOUND; VELOCITY;

EID: 3142701391     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.4.504     Document Type: Article

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