Bread Dough Damage by Freezing (2nd Report : Effect of Minimum Achieved Temperature)
نویسندگان
چکیده
منابع مشابه
Extensional Rheology of Bread Dough
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...
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Salt is an essential ingredient to life and good health and is used in a variety of processed food. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. It contributes to taste and it controls fermentation, a key part of the bread making process. This paper presents some aspect concerning the effect of salt on gas prod...
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Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although significant damages in the dough structures of FTS...
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ژورنال
عنوان ژورنال: Netsu Bussei
سال: 2014
ISSN: 0913-946X,1881-414X
DOI: 10.2963/jjtp.25.129