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Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

  • Published:2019-05 Issue: Volume:248 Page:62-70
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Grenier D.ORCID,Lucas T.,Le Ray D.

Funder

European Community Commission

FP6

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Composite Dough Product and a Process for Producing Same Continental;Abdelrahman,1993

2. Apparatus and Method for Baking Bread Using a Partial Vacuum;Acknin,2002

3. The structure of the gas cell in bread dough;Baker;Cereal Chem.,1941

4. Mixing dough in vacuum and in the presence of various gases;Baker;J. Cereal. Sci.,1937

5. Vacuum expansion of mechanically developed doughs at proof temperature: effect of shortening;Bell;Cereal Chem.,1981

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