X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour

Author:

Germishuys Zandré,Manley Marena

Funder

Winter Cereal Trust

PepsiCo

National Research Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Approved methods of analysis;AACC International,2010

2. The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents;Avramenko;Food Reviews International,2018

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

4. In situ fast X-ray tomography study of the evolution of cellular structure in bread dough during proving and baking;Babin,2008

5. The bubble size distribution in wheat flour dough;Bellido;Food Research International,2006

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