Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Food Research International

Volumn 43, Issue 8, 2010, Pages 1999-2005

  Shehzad, A ^a   Chiron, H ^a   Della Valle, G ^a   Kansou, K ^a,b   Ndiaye, A ^b   Reguerre A L ^a  

^a INRA   (France)

^b CNRS   (France)

Author keywords

Bubble growth; Fermentation; Mixing energy; Porosity

Indexed keywords

BREAD DOUGH; BUBBLE GROWTH; FERMENTATION PROCESS; GAS PRODUCTIONS; MIXING CONDITIONS; MIXING ENERGIES; MIXING ENERGY; RHEOLOGICAL PROPERTY; VIDEO IMAGE ANALYSIS; WHEAT-FLOUR DOUGH; X RAY MICROTOMOGRAPHY;

CAMERAS; FERMENTATION; IMAGE ANALYSIS; MATHEMATICAL MODELS; POROSITY; RHEOLOGY; STABILITY; STRAIN HARDENING;

MIXING;

TRITICUM AESTIVUM;

EID: 77957118474     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.019     Document Type: Article

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