Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 355-368

  Campbell, Grant M ^a   Koh, Kim Choy ^a   Keung, Yee Man ^a   Morgenstern, Marco P ^b  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Aeration; Bread dough; Dynamic dough density; Mixing; Particle size; Wheat bran

Indexed keywords

ATMOSPHERIC PRESSURE; EXPANSION; FOOD PRODUCTS; GASES; MIXING; PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); VOID FRACTION; WATER AERATION;

BREAD DOUGH; DIFFERENT PARTICLE SIZES; GLASS BALLOTINI; HIGH-SPEED MIXING; LARGE PARTICLES; POPULATION BALANCE MODELING; PRESSURE STEP-CHANGE; WHEAT BRAN;

DENSITY OF GASES;

EID: 85041440880     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50038-9     Document Type: Chapter

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