Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs

Author:

Fois Simonetta,Fadda Costantino,Tonelli Roberto,Sanna Manuela,Urgeghe Pietro Paolo,Roggio Tonina,Catzeddu Pasquale

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. Characteristics of bread making doughs: Influence of sourdough fermentation on the fundamental rheological properties;Angioloni;European Food Research and Technology,2006

3. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

4. Texture properties of formulated wheat doughs;Armero;Zeitschrift für Lebensmittel-Untersuchung und –Forschung A,1997

5. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;Journal of Cereal Science,1998

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