Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2150-2164

  Kansou, Kamal ^a   Chiron, Hubert ^a   Valle, Guy Della ^a   Ndiaye, Amadou ^b   Roussel, Philippe ^c   Shehzad, Aamir ^a,d  

^a INRA   (France)

^b CNRS   (France)

^c SORBONNE UNIVERSITÉ   (France)

^d UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Bread dough; Control; Fermentation; Image analysis; Nonlinear regression model; Prediction

Indexed keywords

BREAD DOUGH; DOUGH RHEOLOGICAL PROPERTIES; EXPONENTIAL MODELS; MEAN ABSOLUTE PERCENTAGE ERROR; NONLINEAR REGRESSION MODELS; PREDICTION ACCURACY; PREDICTION PERFORMANCE; ROOT MEAN SQUARE ERRORS;

CONTROL; FERMENTATION; FORECASTING; IMAGE ANALYSIS; MATHEMATICAL MODELS; MEAN SQUARE ERROR; POROSITY; REGRESSION ANALYSIS; STABILITY;

MIXING;

TRITICUM AESTIVUM;

EID: 84880933763     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0854-1     Document Type: Article

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