Quantitative fit of a model for proving of bread dough and determination of dough properties

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 440-448

  Córdoba, Andrés ^a  

^a UNIVERSIDAD DE LOS ANDES   (Colombia)

Author keywords

Diffusion; Dough proving; Leavened products; Modeling; Newtonian viscosity; Nonlinear constrained optimization

Indexed keywords

DOUGH PROVING; LEAVENED PRODUCTS; MODELING; NEWTONIAN VISCOSITY; NONLINEAR CONSTRAINED OPTIMIZATION;

DIFFUSION; GRIPPERS; RATE CONSTANTS; VISCOSITY;

CONSTRAINED OPTIMIZATION;

TRITICUM AESTIVUM;

EID: 70349782302     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.023     Document Type: Article

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