Effect of dough water content and mixing conditions on energy imparted to dough and bread quality

Cereal Foods World

Volumn 52, Issue 2, 2007, Pages 70-73

  Osella, C A ^a   Sanchez H D ^a   De La Torre, M A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD QUALITY; CRITICAL FACTORS; ENERGY IMPARTED; INFLUENCE OF WATER; MIXING CONDITIONS; MIXING SPEED; MIXING TIME; STATISTICAL SIGNIFICANCE;

FOOD PRODUCTS; MIXERS (MACHINERY);

MIXING;

EID: 33947717417     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-52-2-0070     Document Type: Article

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