Description of leavening of bread dough with mathematical modelling

Journal of Food Engineering

Volumn 83, Issue 2, 2007, Pages 142-148

  Romano, A ^a   Toraldo, G ^a   Cavella, S ^a   Masi, P ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bread dough; Fermentation kinetics; Image analysis; Non linear regression models; Yeast growth curve

Indexed keywords

BUBBLE FORMATION; FERMENTATION; FOAMS; IMAGE ANALYSIS; MATHEMATICAL MODELS; REACTION KINETICS; YEAST;

BREAD DOUGH; FERMENTATION KINETICS; NON LINEAR REGRESSION MODELS; YEAST GROWTH CURVES;

FOOD PRODUCTS;

EID: 34347388169     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.014     Document Type: Article

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