Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles

Journal of Cereal Science

Volumn 52, Issue 3, 2010, Pages 373-377

  Grenier, D ^a,b   Lucas, T ^a,b   Le Ray, D ^a,b  

^a Cemagref   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

Bread dough; Hydrostatic; Pressure; Proving; Surface tension

Indexed keywords

EID: 78649629724     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.06.016     Document Type: Article

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