Bread dough aeration dynamics during pressure step-change mixing: Studies by X-ray tomography, dough density and population balance modelling

Chemical Engineering Science

Volumn 101, Issue , 2013, Pages 470-477

  Trinh, L ^a   Lowe, T ^b   Campbell, G M ^a   Withers, P J ^b   Martin, P J ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Aeration; Bread dough; Bubble; Food processing; Mixing; Population balance

Indexed keywords

BUBBLES (IN FLUIDS); COALESCENCE; ELECTRON SOURCES; FOOD PROCESSING; IMAGING SYSTEMS; WATER AERATION; X RAY APPARATUS; X RAYS;

BREAD DOUGH; BUBBLE; BUBBLE NUMBER DENSITIES; BUBBLE SIZE DISTRIBUTIONS; POPULATION BALANCE MODELLING; POPULATION BALANCE MODELS; POPULATION BALANCES; PRESSURE STEP-CHANGE;

MIXING;

EID: 84881236054     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ces.2013.06.053     Document Type: Article

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