Proofing of bread dough assisted by ohmic heating

Innovative Food Science and Emerging Technologies

Volumn 39, Issue , 2017, Pages 55-62

  Gally, Timothée ^a   Rouaud, Olivier ^a   Jury, Vanessa ^a   Havet, Michel ^a   Ogé, Anthony ^a   Le Bail, Alain ^a  

^a Universite de Nantes   (France)

Author keywords

Bread dough; Energy; Ohmic heating; Proofing

Indexed keywords

EXPANSION; FOOD PRODUCTS; HEATING; HEATING RATE; JOULE HEATING;

BREAD DOUGH; CONVENTIONAL HEATING; ENERGY; EXPANSION RATIO; EXPERIMENTAL DEVICES; GOMPERTZ MODEL; PROOFING; TARGET TEMPERATURE;

THERMAL PROCESSING (FOODS);

EID: 84995752774     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.11.008     Document Type: Article

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