Influence of the dosing process on the rheological and microstructural properties of a bakery product

Author:

Baixauli Raquel,Sanz Teresa,Salvador Ana,Fiszman Susana M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference16 articles.

1. Cake baking in tunnel type multi-zone industrial ovens. Part II. Evaluation of quality parameters;Baik;Food Research International,2000

2. The effect of batter refrigeration on the characteristics of high-fibre muffins with oil replaced by a protein-based fat substitute;Bosman;Journal of Family Ecology and Consumer Sciences,2000

3. Dynamic rheological properties of dough as affected by amylases from various sources;Dogan;Nahrung,2002

4. Development of high-fruit-dietary-fibre muffins;Grigelmo-Miguel;European Food Research and Technology,1999

5. Influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced-fat muffins;Grigelmo-Miguel;Food Science and Technology International,2001

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