Characterization of bread dough: Rheological properties and microstructure

Journal of Food Engineering

Volumn 109, Issue 1, 2012, Pages 104-113

  Upadhyay, Rutuja ^a   Ghosal, Debjani ^a   Mehra, Anurag ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY BOMBAY   (India)

Author keywords

Dough; Hydrocolloids; Microstructure; Moduli

Indexed keywords

BREAD DOUGH; BUBBLE DIAMETER; BUBBLE SIZE; CONFOCAL LASER SCANNING MICROSCOPE; DOUGH; HYDROCOLLOIDS; IMAGE ANALYSIS TECHNIQUES; INCREASE IN WATER CONTENT; INVERSE RELATIONS; MICROSTRUCTURAL PROPERTIES; MODULI; RHEOLOGICAL PROPERTY; SODIUM ALGINATES; WHEAT-FLOUR DOUGH; XANTHAN GUM;

COLLOIDS; MICROSTRUCTURE; SODIUM; YEAST;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 81055156660     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.028     Document Type: Article

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