A new acoustic technique to monitor bread dough during the fermentation phase

Journal of Food Engineering

Volumn 93, Issue 3, 2009, Pages 365-378

  Skaf, A ^a   Nassar, G ^a   Lefebvre, F ^a   Nongaillard, B ^a  

^a UNIVERSITÉ DE VALENCIENNES   (France)

Author keywords

Acoustic; Bread dough; Fermentation; Low frequency sensor

Indexed keywords

ACOUSTICS; BIOCHEMICAL ENGINEERING; SENSORS;

ACOUSTIC TECHNIQUES; BREAD DOUGH; GAS BUBBLES; LOW FREQUENCY ACOUSTIC; LOW FREQUENCY SENSOR; MAKING PROCESS; MEASURING DEVICES; TECHNOLOGICAL PARAMETERS;

FERMENTATION;

EID: 63149100898     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.02.005     Document Type: Article

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