Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures

European Food Research and Technology

Volumn 224, Issue 4, 2007, Pages 519-524

  Ribotta, P D ^a,b   Le Bail, A ^c  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

^c Universite de Nantes   (France)

Author keywords

Glass transition; Unfreezable water; Wheat dough

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 33846246404     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0331-z     Document Type: Article

References (24)

1. Berglund P, Shelton D, Freeman T (1991) Cereal Chem 68:105-107
2. Stauffer C (1993) In: Kamel B, Stauffer C (eds) Advances in baking technology. Chappman and Hall, New York, pp 88-106
3. Roos Y (1995) Phase transitions in foods. Academic Press, New York
4. Ribotta P, Leon A, Añón M (2001) J Agric Food Chem 49:913-918
5. Ribotta P, León A, Añón M (2003) Food Res Int 36:357-363
6. Champion D, Le Meste M, Simatos D (2000) Trends Food Sci Technol 11:41-55
7. Roos Y (2003) J Therm Anal Calorimetry 71:197-203
8. Cherian G, Chinachoti P (1997) Cereal Chem 74:312-317
9. Räsänen J, Blanshard J, Mitchell J, Derbyshire W, Autio K (1998) J Cereal Sci 28:1-14
10. Laaksonen T, Roos Y (2001) J Cereal Sci 33:331-339
11. Laaksonen T, Kuuva T, Jouppila K, Roos Y (2002) J Food Sci 67:223-230
12. Hamdami N, Monteau J, Le Bail A (2004) Food Res Int 37:703-713
13. AACC (1995) Approved methods, 9th edn. Method 44-15A. American Association of Cereal Chemists, St Paul
14. Jovanovich G, Zamponi R, Lupano C, Anon M (1992) J Agric Food Chem 40:1789-1793
15. Matuda T, Parra D, Lugão A, Tadini C (2005) Food Sci Technol 38:275-280
16. Laaksonen T, Roos Y (2000) J Cereal Sci 32:281-292
17. Roman-Gutierrez A, Guilbert S, Cuq B (2002) Cereal Chem 79:471-475
18. Wang M, Hamer R, van Vliet T, Gruppen H, Marseille J, Weegels P (2003) J Cereal Sci 37:55-64
19. Wang M, Oudgenoeg G, van Vliet T, Hamer R (2003) J Cereal Sci 38:95-104
20. Maat J, Roza M, Verbakel J, Santos da Silva J, Bosse M, Egmond M, Hagemans M, Gorcom R, Hessing J, vd Hondel C, v Rotterdam C (1992) In: Visser J, Beldman G, Kusters-van Someren M, Voragen A (eds) Progress in biotechnology series, vol 7. Elsevier, Amsterdam, pp 349-360
21. Sperling L (1986) Introduction to physical polymer science. Wiley, New York
22. Levine H, Slade L (1986) Carbohydrate Polym 6:213-244
23. Her L, Deras M, Nail S (1995) Pharm Res 12:768-772
24. Galietta G, DI Gioia L, Guilbert S, Cuo B (1998) J Dairy Sci 81:3123-3130