Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Food and Bioprocess Technology

Volumn 9, Issue 5, 2016, Pages 892-903

  Miś, Antoni ^a   Nawrocka, Agnieszka ^a   Dziki, Dariusz ^b  

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Baking characteristics; Expansion phases; Fibre rich additions; Leavened dough; Model baking; Wheat cultivars

Indexed keywords

GELATION; SHRINKAGE; STRESS RELAXATION;

BAKING CHARACTERISTICS; EXPERIMENTAL APPROACHES; FIBRE-RICH; INCREASING VISCOSITY; LEAVENED DOUGH; MEASUREMENT SYSTEM; PROTEIN AGGREGATION; WHEAT CULTIVARS;

VISCOSITY;

EID: 84955261165     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1669-7     Document Type: Article

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