Effect of high pressure processing on wheat dough and bread characteristics

LWT

Volumn 43, Issue 1, 2010, Pages 12-19

  Bárcenas, María Eugenia ^b   Altamirano Fortoul, Rossana ^b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Bread; Dough texture; High pressure processing; Microbiology; Wheat dough

Indexed keywords

AEROBIC BACTERIA; CEREAL PRODUCTS; HIGH PRESSURE EFFECTS; HYDRAULICS; SCANNING ELECTRON MICROSCOPY;

BREAD; COLONY FORMING UNITS; DOUGH TEXTURE; EFFECT OF HIGH PRESSURE; FUNCTION OF PRESSURE; HIGH-PRESSURE PROCESSING; MICROBIAL POPULATIONS; PRESSURE LEVEL; WHEAT BREADS; WHEAT DOUGH;

HARDNESS;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 70349211669     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.06.019     Document Type: Article

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