Effects of crust constraints on bread expansion and CO2 release

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1302-1311

  Zhang, Lu ^a,b   Lucas, T ^a   Doursat, C ^c   Flick, D ^c   Wagner, M ^a,c  

^a CEMAGREF   (France)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c AGROPARISTECH   (France)

Author keywords

Baking; Bread; Cell bubble; CO2 release; Constraint; Crust; Dough; Membrane; MRI; Oven rise; Porosity; Pressure; Wall

Indexed keywords

CARBON DIOXIDE; CELL MEMBRANES; COMPUTER SIMULATION; DENSIFICATION; FOOD PROCESSING; MATHEMATICAL MODELS; POROSITY;

BAKING; BREAD; CELL BUBBLES;

FOOD PRODUCTS;

EID: 33846399214     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.008     Document Type: Article

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