Aeration of bread dough influenced by different way of processing-Reference-Cited by-同舟云学术

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Aeration of bread dough influenced by different way of processing

Published:2010-01 Issue:1 Volume:51 Page:89-95
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Peighambardoust S.H.,Fallah E.,Hamer R.J.,van der Goot A.J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference24 articles.

1. Wheat–flour dough rheology;Anderssen,2007

2. The structure of the gas cell in bread dough;Baker;Cereal Chemistry,1941

3. The origin of the gas cell in bread dough;Baker;Cereal Chemistry,1941

4. Gas occlusion during dough mixing;Baker;Cereal Chemistry,1946

5. Rheology and chemistry of dough;Bloksma,1988

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2. Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state;Food Bioscience;2024-10

3. Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles;International Journal of Food Science & Technology;2024-07-27

4. An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery;Gastronomy;2024-05-09

5. The entrainment and evolution of gas bubbles in bread dough—A review;Cereal Chemistry;2023-07-31

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