Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Journal of the Science of Food and Agriculture

Volumn 92, Issue 3, 2012, Pages 585-592

  Beck, Margit ^a   Jekle, Mario ^a   Becker, Thomas ^a  

^a Institute of Brewing and Beverage Technology   (Germany)

Author keywords

Burger model; CLSM; Dough extensibility; Stickiness

Indexed keywords

TRITICUM AESTIVUM;

GLUTEN; SALT INTAKE; WATER;

ABSORPTION; ADHESION; ADVERSE EFFECTS; ANALYSIS; BREAD; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; CONFOCAL MICROSCOPY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; MECHANICS; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; PROTEIN STABILITY; SACCHAROMYCES CEREVISIAE; SALINITY; SALT INTAKE; SALT TOLERANCE; VISCOSITY; YOUNG MODULUS;

ABSORPTION, PHYSICOCHEMICAL; ADHESIVENESS; BREAD; ELASTIC MODULUS; FERMENTATION; FLOUR; FOOD QUALITY; GLUTENS; MECHANICAL PHENOMENA; MICROSCOPY, CONFOCAL; MODELS, CHEMICAL; PHYSICOCHEMICAL PHENOMENA; PROTEIN STABILITY; RHEOLOGY; SACCHAROMYCES CEREVISIAE; SALINITY; SALT-TOLERANCE; SODIUM CHLORIDE, DIETARY; VISCOSITY; WATER;

EID: 84855343478     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4612     Document Type: Article

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