INFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREAD
Author:
Affiliation:
1. Almaty Technological University
2. Taraz Regional University
Publisher
Almaty Technological University JSC
Reference8 articles.
1. Chiotellis E., Campbell G.M. Proving of Bread Dough II: Measurement of Gas Production and Retention. – J. Food and Bioproducts Processing. – № 81(3). – 2003. – Р. 207-216. https://doi.org/10.1205/096030803322437974.
2. Chin N.L., Martin P.J., Campbell G.M. Aeration During Bread Dough Mixing: I. Effect of Direction and Size of a Pressure Step-change During Mixing on the Turnover of Gas. – Food and bioproducts processing: transactions of the Institution of Chemical Engineers, Part С. – № 82(4). – 2004. – P. 261-267.
3. Trinh L., Campbell G.M., Martin P.J. Scaling down bread production for quality assessment using a breadmaker: Are results from a breadmaker representative of other breadmaking methods? – J. Food and bioproducts processing. – V. 100. – 2016. – P. 54-60. https://doi.org/10.1016/j.fbp.2016.06.004
4. Bleisa F.Le, Chaunier L., Chiron H., Della Valle G., Saulnier L. Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, V.65. – 2015. – P. 167-174.
5. Kokelaar J.J., Prins A. Surface rheological properties of bread dough components in relation to gas bubble stability. Journal of Cereal Science. – V.22(1). – 1995. – P. 53-61. https://doi.org/10.1016/S0733-5210(05)80007-4.
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