Water Dynamics in Fresh and Frozen Yeasted Dough

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 5, 2012, Pages 390-409

  Loveday, Simon M ^a   Huang, Victor T ^b   Reid, David S ^c   Winger, Ray J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b General Mills ^*  (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

dough; Flour; freezing; glass transition; water sorption; yeast

Indexed keywords

20TH CENTURY; BREADMAKING PROCESS; CRUMB STRUCTURE; DOUGH; FLOUR; FOOD RESEARCH; INSTRUMENTAL METHODS; INTEGRAL PART; PHYSICAL STATE; PHYSICO-CHEMICAL MECHANISMS; PREDICTIVE CAPACITY; QUALITY CONTROL TOOL; WATER DYNAMICS; WATER SORPTION; WHEAT FLOURS; YEASTED DOUGH;

FREEZING; SORPTION; YEAST;

GLASS TRANSITION;

TRITICUM AESTIVUM;

WATER;

BREAD; FAST FOOD; FERMENTATION; FOOD FREEZING; GROWTH, DEVELOPMENT AND AGING; MECHANICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; REVIEW; SACCHAROMYCES CEREVISIAE;

BREAD; FAST FOODS; FERMENTATION; FROZEN FOODS; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; WATER;

EID: 84862086296     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.500265     Document Type: Review

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