Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 200-208

  Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Avrami; Crumb; Image analysis; Microstructure; Response surface methodology; Staling

Indexed keywords

AVRAMI; AVRAMI EQUATIONS; BREAD CRUMBS; BREAD QUALITY; COMPLEX SHEAR MODULUS; CORRELATION ANALYSIS; CRUMB; DOUGH RHEOLOGY; EXPERIMENTAL FACTORS; EXPERIMENTAL VALUES; LINEAR DEPENDENCY; LOW CORRELATION; MICROSTRUCTURAL PROPERTIES; MOISTURE LEVEL; PERFORMANCE ATTRIBUTES; RATE CONSTANT K; RESPONSE SURFACE METHODOLOGY; SODIUM HYDROXIDES; STALING; WHEAT DOUGH;

BREADMAKING; FOOD PRODUCTS; IMAGE ANALYSIS; LACTIC ACID; MICROSTRUCTURE; PH EFFECTS; RATE CONSTANTS; SODIUM; SURFACE PROPERTIES;

SODIUM CHLORIDE;

TRITICUM AESTIVUM;

EID: 84865450105     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9258-z     Document Type: Article

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