The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology-Reference-Cited by-同舟云学术

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The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

Published:2005-02 Issue:2 Volume:40 Page:157-164
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Calderon-Dominguez Georgina,Farrera-Rebollo Reynold,Arana-Errasquin Ramon,Mora-Escobedo Rosalva

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00926.x/fullpdf

Reference12 articles.

1. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits

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2. Application of Response Surface Methodology in Food Process Modeling and Optimization;Response Surface Methodology in Engineering Science;2021-11-10

3. Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough;Frontiers in Sustainable Food Systems;2021-10-29

4. Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study;Industrial Crops and Products;2013-11

5. The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties;Cereal Chemistry Journal;2013-05

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