Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 542-550

  Ruttarattanamongkol, Khanitta ^a,b   Wagner, Michael Emil ^a   Rizvi, Syed S H ^a  

^a Cornell University ^*  (United States)

^b NARESUAN UNIVERSITY   (Thailand)

Author keywords

Bread density; Supercritical fluid extrusion; Vacuum baking; Yeast free bread

Indexed keywords

AIR CONDITIONS; BREAD DENSITY; BREAD PRODUCTION; CLEAN AIR ACT; COMMERCIAL PRODUCTS; CONTINUOUS PRODUCTION; CONVENTIONAL BAKING; ETHANOL EMISSIONS; HIGH PRODUCTION RATE; PREMIXED; PRODUCTION TIME; SPECIFIC MECHANICAL ENERGY; STORAGE SPACES; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL FLUID EXTRUSION; TEXTURE PROFILE ANALYSIS; TWIN SCREW EXTRUDERS; VOLATILE ORGANIC EMISSIONS; YEAST FERMENTATION;

AIR POLLUTION CONTROL; CARBON DIOXIDE; CATALYTIC CONVERTERS; ECONOMIC ANALYSIS; EFFLUENT TREATMENT; ETHANOL; EXTRUSION; FERMENTATION; HUMIDITY CONTROL; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; VACUUM; YEAST;

FOOD PRODUCTS;

EID: 80054068735     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.006     Document Type: Article

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