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Rheological Properties of Dough During Mechanical Dough Development

✍ Scribed by H Zheng; M.P Morgenstern; O.H Campanella; N.G Larsen

Book ID
112257142
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
167 KB
Volume
32
Category
Article
ISSN
0733-5210

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✍ Oliver, Ged; Brock, Christopher J πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 259 KB πŸ‘ 1 views

In the manufacture of products such as bread and cream-crackers mechanical development and long fermentation processes are used to develop dough. A rheological study of cream-cracker doughs made using both types of process has shown that fermentation weakens, but does not rearrange, intermolecular i