Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing
Author:
Affiliation:
1. Satake Centre for Grain Process Engineering, Dept. of Chemical Engineering, UMIST, PO Box 88, Manchester, M60 1QD, UK.
2. Corresponding author. Phone: +44 (0)161 200 4472; Fax +44 (0)161 200 4399; E-mail: g.campbell@umist.ac.uk
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference29 articles.
1. Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
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