Applications of texture analysis to dough and bread

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 562-579

  Young, L S ^a  

^a BakeTran   (United Kingdom)

Author keywords

Bread; C Cell; Crumb density; Crumb scoring; Crumb structure; Dough; Elasticity; Extensibility; Firmness; Freshness; Instrumentation; Loaf volume; Mixing energy; Resilience; Resistance; Rheology; Softness; Stickiness; Texture analysers; Texture analysis; Texture profile analysis

Indexed keywords

EID: 84896910038     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.3.562     Document Type: Chapter

References (14)

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3. Cauvain S.P. The relevance of testing to the manufacture of bread and fermented products. ICC handbook of Cereals, Flour, Dough and Product Testing: Methods and Applications 2009, 131-138. Destech Publications, Inc, Lancaster, PA. S.P. Cauvain, L.S. Young (Eds.).
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9. Gould J.T. Baking around the world. Technology of Breadmaking 2007, 223-244. Springer Science & Business Media LLC, New York, NY, S. P. Cauvain and L. S. Young (eds) Technology of Breadmaking, 2nd edn, Springer Science & Business Media. 2nd. S.P. Cauvain, L.S. Young (Eds.).
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12. Szczesniak A.S. Classification of textural characteristics. Journal of Food Science 1963, 28:385-389. July-August.
13. Wiggins C., Cauvain S.P. Proving, baking and cooling. Technology of Breadmaking 2007, 141-174. Springer Science & Business Media LLC, New York, NY. 2nd. S.P. Cauvain, L.S. Young (Eds.).
14. Young L.S. Application of baking knowledge in software systems. Technology of Breadmaking 2007, 207-222. Springer Science & Business Media LLC, New York, NY. 2nd. S.P. Cauvain, L.S. Young (Eds.).