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Verheyen C, Albrecht A, Elgeti D, et al. Impact of gas formation kinetics on dough development and bread quality. Food Res Int. 2015;76:860-866doi: 10.1016/j.foodres.2015.08.013.
Verheyen, C., Albrecht, A., Elgeti, D., Jekle, M., & Becker, T. (2015). Impact of gas formation kinetics on dough development and bread quality. Food research international (Ottawa, Ont.), 76860-866. https://doi.org/10.1016/j.foodres.2015.08.013
Verheyen, C, et al. "Impact of gas formation kinetics on dough development and bread quality." Food research international (Ottawa, Ont.) vol. 76 (2015): 860-866. doi: https://doi.org/10.1016/j.foodres.2015.08.013
Verheyen C, Albrecht A, Elgeti D, Jekle M, Becker T. Impact of gas formation kinetics on dough development and bread quality. Food Res Int. 2015 Oct;76:860-866. doi: 10.1016/j.foodres.2015.08.013. Epub 2015 Aug 12. PMID: 28455072.
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Food Res Int. 2015 Oct;76:860-866. doi: 10.1016/j.foodres.2015.08.013. Epub 2015 Aug 12.

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

Food research international (Ottawa, Ont.)

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

Affiliations

  1. Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
  2. Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany. Electronic address: [email protected].

PMID: 28455072 DOI: 10.1016/j.foodres.2015.08.013

Abstract

The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO

Copyright © 2015 Elsevier Ltd. All rights reserved.

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

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