Strategies for the aeration of gluten-free bread - A review

Trends in Food Science and Technology

Volumn 46, Issue 1, 2015, Pages 75-84

  Elgeti, Dana ^a   Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bubble size distribution; Density; Gas retention; Gas volume fraction; Gluten free dough; Porosity

Indexed keywords

BIOLOGICAL MATERIALS; BUBBLE COLUMNS; BUBBLES (IN FLUIDS); COMPUTERIZED TOMOGRAPHY; DENSITY (SPECIFIC GRAVITY); FOOD PRODUCTS; GASES; MIXING; POROSITY; SUBSTRATES;

BUBBLE SIZE DISTRIBUTIONS; GAS RETENTION; GAS VOLUME FRACTION; GLUTEN-FREE; HOMOGENEOUS DISTRIBUTION; SPATIAL AND TEMPORAL RESOLUTIONS; SUBSTRATE AVAILABILITIES; TRADITIONAL TECHNIQUES;

DENSITY OF GASES;

EID: 84955507653     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.07.010     Document Type: Review

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