The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

Journal of Cereal Science

Volumn 75, Issue , 2017, Pages 84-91

  Ooms, Nand ^a   Pareyt, Bram ^b   Jansens, Koen J A ^c   Reyniers, Stijn ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Puratos Group   (Belgium)

^c Nutrex   (Belgium)

Author keywords

Elastic recoil; Fermented pastry; Gluten functionality; Laminated dough

Indexed keywords

EID: 85016590117     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.03.026     Document Type: Article

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