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Studies on mechanical factors affecting dough development

โœ Scribed by P. W. HEAPS; T. WEBB; P. W. RUSSELL EGGITT; J. B. M. COPPOCK

Book ID
108797535
Publisher
John Wiley and Sons
Year
1967
Tongue
English
Weight
315 KB
Volume
2
Category
Article
ISSN
0950-5423

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โœ Oliver, Ged; Brock, Christopher J ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 259 KB ๐Ÿ‘ 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