CLSM study of layers in laminated dough: Roll out of layers and elastic recoil-Reference-Cited by-同舟云学术

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CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

Published:2014-07 Issue:1 Volume:60 Page:82-91
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Bousquieres J.,Deligny C.,Riaublanc A.,Lucas T.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Margarine processing plants and equipment;Alexandersen,2005

2. Opérations d'agitation-mélange et de texturation mécanique de la matière;Bimbenet,2007

3. Viewing food microstructure;Blonk,2002

4. Using Confocal Laser Scanning Microscopy to Examine the Breakdown of Fat Layers in Laminted Dough;Bousquieres,2014

5. Danish Pastries and Croissants;Cauvain,1993

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1. Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry;Food Hydrocolloids;2024-08

2. Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough;Scientific Reports;2023-08-26

3. EXPERIMENTAL RESEARCH ON ENERGY CONSUMPTION IN THE LAMINATION AND DRAWING OF DOUGH;INMATEH Agricultural Engineering;2023-08-17

4. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance;Foods;2023-05-25

5. Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics;Foods;2022-05-11

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