The microstructure and gas retention of bread dough
- 1 July 1990
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 12 (1) , 15-24
- https://doi.org/10.1016/s0733-5210(09)80153-7
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- The potential of immuno-probes for locating storage proteins in wheat endosperm and breadJournal of the Science of Food and Agriculture, 1990
- Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructureJournal of Cereal Science, 1989
- Bread baked from wheat/rice mixed flours using liquid-crystalline lipid phases in order to improve bread volumeJournal of Cereal Science, 1983
- Release of carbon dioxide from dough during bakingJournal of the Science of Food and Agriculture, 1976
- Rheological properties of wheat flour doughsRheologica Acta, 1970
- A rheological investigation of the role of water in wheat flour doughsInternational Journal of Food Science & Technology, 1970
- A technique for the study of the baking process, and its application to the effect of fat on baking doughJournal of the Science of Food and Agriculture, 1966