Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics-Reference-Cited by-同舟云学术

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

Published:2015-05-21 Issue:4 Volume:46 Page:262-271
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Balestra Federica¹,Pinnavaia Gian Gaetano¹²,Romani Santina¹²

Affiliation:

1. Interdepartmental Centre for Agri-Food Industrial Research; University of Bologna; Campus of Food Science Piazza Goidanich 60 Cesena (FC) 47521 Italy

2. Department of Agricultural and Food Science; Alma Mater Studiorum; University of Bologna; Campus of Food Science Piazza Goidanich 60 Cesena (FC) 47521 Italy

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12124/fullpdf

Reference28 articles.

1. Characteristics of bread making doughs: Influence of sourdough fermentation on the fundamental rheological properties;Angioloni;Eur. Food Res. Technol.,2006

2. CHAPTER 6: Products from Hard Wheat Flour: Problems, Causes, and Resolutions

3. Breadmaking

4. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality;Clarke;Cereal Chem.,2002

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