Flour quality and disproportionation of bubbles in bread doughs

Food Research International

Volumn 64, Issue , 2014, Pages 587-597

  Chakrabarti Bell, Sumana ^a   Wang, Shuo ^a,b   Siddique, Kadambot H M ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

Author keywords

Bubbles in doughs; Dough rheology; Ostwald ripening; Partial coalescence; Scientific visualization; X ray microtomography

Indexed keywords

CELLS; CYTOLOGY; DATA VISUALIZATION; ELASTICITY; FOOD PRODUCTS; OSTWALD RIPENING; TOMOGRAPHY;

BAKED PRODUCT; CELL STRUCTURE; CONTINUOUS STRUCTURES; DISPROPORTIONATIONS; DOUGH RHEOLOGY; PARTIAL COALESCENCE; WHEAT-FLOUR DOUGH; X RAY MICROTOMOGRAPHY; BREAD DOUGH; FLOUR QUALITY;

BIOMECHANICS; OSTWALD RIPENING;

EID: 84907311092     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.025     Document Type: Article

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