Non-invasive NMR investigation of the evaporation-condensation-diffusion mechanism in unyeasted bread dough during heating-Reference-Cited by-同舟云学术

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Non-invasive NMR investigation of the evaporation-condensation-diffusion mechanism in unyeasted bread dough during heating

Published:2024-07 Issue: Volume:372 Page:111969
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lucas Tiphaine,Cambert Mireille,Diascorn Yves,Blondel Laurent,Rondeau-Mouro Corinne

Publisher

Elsevier BV

Reference24 articles.

1. Flour quality and disproportionation of bubbles in bread doughs;Chakrabarti-Bell;Food Res. Int.,2014

2. Characterization of water mobility and distribution in low- and intermediate-moisture food systems;Cornillon;Magn. Reson. Imag.,2000

3. A quantitative model for heat transport in dough and crumb during baking. Paper presented at the Cereal Science and Technology in Sweden;De Vries,1989

4. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM;Gonera;Starch/Staerke,2002

5. Gas cell opening in bread dough during baking;Grenier;Trends Food Sci. Technol.,2021

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