Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb-Reference-Cited by-同舟云学术

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Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb

Published:2010-07 Issue:1 Volume:52 Page:1-8
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

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

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking;Babin;Journal of Cereal Science,2006

2. Effect of temperature on dough properties – I;Baker;Cereal Chemistry,1939

3. Effect of temperature on dough properties – II;Baker;Cereal Chemistry,1939

4. Dough structure, dough rheology and baking quality;Bloksma;Cereal Foods World,1990

5. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990

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