Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

Journal of Food Engineering

Volumn 194, Issue , 2017, Pages 15-23

  Jha, Piyush Kumar ^a,b,c   Chevallier, Sylvie ^a,b   Cheio, José ^d   Rawson, Ashish ^c   Le Bail, Alain ^a,b  

^a LUNAM UNIVERSITÉ   (France)

^b Laboratoire d'Acoustique Environnementale   (France)

^c INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

^d VMI   (France)

Author keywords

Baking; Bread dough; Bubble and crumb pore size distribution; Dough porosity; Resting time

Indexed keywords

DEGASSING; PORE SIZE; POROSITY;

AIR CONTENT; BAKING; BREAD CRUMBS; BREAD DOUGH; CELL DISTRIBUTION; ELASTIC RECOVERY; PORE AREAS; RESTING TIME;

FOOD PRODUCTS;

EID: 84986300677     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.07.016     Document Type: Article

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