Bread aeration and dough rheology: An introduction-Reference-Cited by-同舟云学术

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Bread aeration and dough rheology: An introduction

Published:2020 Issue: Volume: Page:325-371
ISSN:
Container-title:Breadmaking
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Author:

Campbell G.M.,Martin P.J.

Publisher

Elsevier

Reference198 articles.

1. A new parameter related to loaf volume based on the first derivative of the Alveograph curve;Addo;Cereal Chem.,1990

2. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers;Alava;J. Cereal Sci.,2001

3. Objectivity comes to food research;Anonymous;Chem. Eng. News,1954

4. UK Patent GB 2 264 623A;APV Corporation Ltd.,1992

5. The International Grain Trade;Atkin,1995

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2. Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size;Foods;2022-08-02

3. Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread;Food and Bioprocess Technology;2022-06-18

4. Shrinkage in frozen desserts;Comprehensive Reviews in Food Science and Food Safety;2021-12-26

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