Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature

Author:

Huang Weining,Kim Yangsoo,Li Xianyu,Rayas-Duarte Patricia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference55 articles.

1. Hydrogen-bonded liquids;Angell;NATO-ASI Series B,1991

2. Viability and performance of pure yeast strains in frozen doughs;Báguena;Journal of Food Science,1991

3. Trehalose metabolism and leavening ability of bakers' yeast grown in the presence of sodium chloride;Bagum;Journal of Fermentation and Bioengineering,1998

4. The relation of fats to texture, crumb, and volume of bread;Baker;Cereal Chemistry,1942

5. The role that fat plays;Baldwin;Cereal Science Today,1963

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