The effect of different mixing processes on dough extensional rheology and baked attributes-Reference-Cited by-同舟云学术

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The effect of different mixing processes on dough extensional rheology and baked attributes

Published:2010-07-01 Issue:12 Volume:90 Page:2098-2104
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ktenioudaki Anastasia,Butler Francis,Gallagher Eimear

Funder

Teagasc Walsh Fellowship Scheme

Irish Department of Agriculture Fisheries

Food Institutional Research Measure

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4057/fullpdf

Reference19 articles.

1. Aeration during bread dough mixing I. Effect of direction and size of a pressure step-change during mixing on the turnover of gas;Chin;Food Bioprod Process,2004

2. Factors affecting mechanical dough development. I. Effect of mixing intensity and work input;Kilborn;Cereal Chem,1972

3. Determining wheat dough mixing characteristics from power consumption profile of a conventional mixer;Hwang;Cereal Chem,2001

4. Mixing response of a variable speed 125 g laboratory scale mechanical dough development mixer;Wilson;J Cereal Sci,2001

5. Controlling dough development

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4. Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods;LWT;2022-01

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