Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 9855-9861

  Bellido, Guillermo G ^a,b   Scanlon, Martin G ^a   Sapirstein, Harry D ^a   Page, John H ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Carbon dioxide production; Chemical leavener; Leavening dough; Pressuremeter; Reaction kinetics

Indexed keywords

TRITICUM AESTIVUM;

ACID; BICARBONATE; CARBON DIOXIDE;

ARTICLE; ATMOSPHERIC PRESSURE; CHEMISTRY; FERMENTATION; FLOUR; KINETICS; METABOLISM; WHEAT;

ACIDS; AIR PRESSURE; CARBON DIOXIDE; FERMENTATION; FLOUR; KINETICS; SODIUM BICARBONATE; TRITICUM;

EID: 58149339968     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801125f     Document Type: Article

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