Dynamics of gas cell coalescence during baking expansion of leavened dough

Food Research International

Volumn 103, Issue , 2018, Pages 30-39

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

^a INSTITUTE OF AGROPHYSICS   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Baking expansion; Chemically leavened dough; Developed method; Gas cell coalescence; Wheat flours

Indexed keywords

CELLS; CELLULAR AUTOMATA; COMPUTERIZED TOMOGRAPHY; CYTOLOGY; FOOD PRODUCTS; NUCLEATION; VISCOSITY;

BAKING EXPANSION; CHEMICALLY LEAVENED DOUGH; DEVELOPED METHOD; GAS CELL; WHEAT FLOURS;

GASES;

BREAD; COMPARATIVE STUDY; COOKING; FLOUR; FOOD HANDLING; GAS; HEAT; MICRO-COMPUTED TOMOGRAPHY; PARTICLE SIZE; POROSITY; PRESSURE; PROCEDURES; THEORETICAL MODEL; TIME FACTOR; VISCOSITY; WHEAT;

BREAD; COOKING; FLOUR; FOOD HANDLING; GASES; HOT TEMPERATURE; MODELS, THEORETICAL; PARTICLE SIZE; POROSITY; PRESSURE; TIME FACTORS; TRITICUM; VISCOSITY; X-RAY MICROTOMOGRAPHY;

EID: 85031730161     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.019     Document Type: Article

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