Measurement and mathematical modeling of the relative volume of wheat dough during proofing

Journal of Food Engineering

Volumn 131, Issue , 2014, Pages 58-64

  Stanke, M ^a   Zettel, V ^a   Schutze S ^a   Hitzmann, B ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

CO 2 production rate; Numerical simulation; Particle swarm optimization; Proofing; Relative dough volume prediction; Rheofermentometer

Indexed keywords

EID: 84894156480     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.012     Document Type: Article

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