Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough-Reference-Cited by-同舟云学术

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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Published:2009-11 Issue:9 Volume:74 Page:E455-E461
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Mehta K.L.,Scanlon M.G.,Sapirstein H.D.,Page J.H.

Publisher

Wiley

Subject

Food Science

Reference41 articles.

1. Mixing doughs in vacuum and in the presence of various gases;Baker;Cereal Chem,1937

2. The origin of the gas cell in bread dough;Baker;Cereal Chem,1941

3. The relation of fats to texture, crumb and volume of bread;Baker;Cereal Chem,1942

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

5. Continuous breadmaking: the role that fat plays;Baldwin;Cereal Sci Today,1963

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