Impact of gas formation kinetics on dough development and bread quality.

Verheyen, C; Albrecht, A; Elgeti, D; Jekle, M; Becker, T

Verheyen, C; Albrecht, A; Elgeti, D; Jekle, M; Becker, T.

Afiliación

Verheyen C; Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
Albrecht A; Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
Elgeti D; Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
Jekle M; Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany. Electronic address: mjekle@tum.de.
Becker T; Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.

Food Res Int ; 76(Pt 3): 860-866, 2015 Oct.

Article en En | MEDLINE | ID: mdl-28455072

Palabras clave

Bread volume; Dough weakening; Gas retention capacity; Rheofermentometer; S. cerevisiae

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Res Int Año: 2015 Tipo del documento: Article País de afiliación: Alemania

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