Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough-Reference-Cited by-同舟云学术

Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough

Published:2008-10-09 Issue:21 Volume:56 Page:9855-9861
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bellido Guillermo G.¹,Scanlon Martin G.¹,Sapirstein Harry D.¹,Page John H.¹

Affiliation:

1. Departments of Food Science and Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801125f

Reference42 articles.

1. CHANGES IN SIZE OF GAS CELLS IN DOUGH AND BREAD DURING BREADMAKING AND CALCULATION OF CRITICAL SIZE OF GAS CELLS THAT EXPAND

2. Shah, P.; Campbell, G. M.; Dale, C.; Rudder, A.Modelling bubble growth during proving of bread dough: Predicting the output from the Chopin Rheofermentometer. InBubbles in Food;Campbell, G. M.; Webb, C.; Pandiella, S. S.; Niranjan, K., Eds.Eagan Press:St. Paul, MN,1999; pp95−106.

3. van Vliet, T.Physical factors determining gas cell stability in a dough during bread making. InBubbles in Food;Campbell, G. M.; Webb, C.; Pandiella, S. S.; Niranjan, K., Eds.Eagan Press:St. Paul, MN,1999; pp95−106.

4. Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thermodynamic description of the chemical leavening in biscuits;Current Research in Food Science;2021

2. Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace;LWT;2020-06

3. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition;Food Chemistry;2017-08

4. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough;Food Chemistry;2017-04

5. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality;Food Chemistry;2016-11