Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour

Journal of Food Engineering

Volumn 87, Issue 4, 2008, Pages 527-531

  Angioloni, A ^a   Balestra, F ^a   Pinnavaia, G G ^a   Rosa, M Dalla ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Freezing rate; Frozen dough; Rheological properties

Indexed keywords

ADHESIVES; CROSSLINKING; DEFORMATION; RHEOLOGY; VISCOELASTICITY; YEAST;

FREEZING RATE; FROZEN DOUGH; RHEOLOGICAL PROPERTIES; TEXTURE PROFILE ANALYSIS (TPA);

FOOD PROCESSING;

EID: 40849133968     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.007     Document Type: Article

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