Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Mehta, K L ^a   Scanlon, M G ^a   Sapirstein, H D ^a   Page, J H ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Bakery ingredients; Dough properties; Mixing; Ultrasound

Indexed keywords

VEGETABLE OIL;

ALGORITHM; ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FLOUR; FOOD HANDLING; MECHANICS; METHODOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; RELATIVE DENSITY; SHEAR STRENGTH; TIME; ULTRASOUND; VACUUM; WHEAT; ANALYSIS; PROCEDURES;

ALGORITHMS; BREAD; ELASTICITY; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; QUALITY CONTROL; SHEAR STRENGTH; SPECIFIC GRAVITY; TIME FACTORS; TRITICUM; ULTRASONICS; VACUUM;

TRITICUM AESTIVUM;

EID: 70449488764     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01346.x     Document Type: Article

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