Evaluating Dough Density Changes During Fermentation by Different Techniques-Reference-Cited by-同舟云学术

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Evaluating Dough Density Changes During Fermentation by Different Techniques

Published:2007-05 Issue:3 Volume:84 Page:250-252
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Elmehdi H. M.¹²³,Page J. H.¹,Scanlon M. G.²⁴

Affiliation:

1. Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.

2. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.

3. Present address: Department of Physics, University of Sharjah, PO Box 27272, Sharjah, United Arab Emirates.

4. Corresponding author. E-mail: scanlon@cc.umanitoba.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference7 articles.

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

2. Monitoring Dough Fermentation Using Acoustic Waves

3. Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough

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1. Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling;LWT;2020-06

2. The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar;Rheologica Acta;2018-10-09

3. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough;Journal of Texture Studies;2017-02-07

4. The impact of yeast fermentation on dough matrix properties;Journal of the Science of Food and Agriculture;2016-01-08

5. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture;International Journal of Food Microbiology;2015-12

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