Bubble Formation and Stabilization in Bread Dough
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference28 articles.
1. Supercentrifugates from dough;Baker;J Cereal Chem,1946
2. Aeration of bread dough during mixing: effect of mixing dough at reduced pressure;Campbell;Cereal Foods World,1998
3. Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing;Campbell;Cereal Chem,2001
4. Breads from white grain sorghum: effects of SSL, DATEM, and xanthan gum on sorghum bread volume;Carson;Appl Eng Agric,2000
5. Role of beer lipid-binding protein's in preventing lipid destabilization of foam;Cooper;J Agric Food Chem,2002
Cited by 90 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads;Future Foods;2024-06
2. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor;Food Bioscience;2024-06
3. Multi-scale investigation of the heat-induced transformation of starch in model dough and starch systems;Food Hydrocolloids;2024-04
4. Foaming Properties of Hot-Water Extracts of Pumpkin Leaf and Chickpea and Their Effects on White Pan Bread Baking;Food Engineering Progress;2023-11-30
5. The entrainment and evolution of gas bubbles in bread dough—A review;Cereal Chemistry;2023-07-31
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3