ShareEffect of additives on the CO2-production and development of frozen doughs measured with the rheofermentometer F2 (Chopin).
Author(s) : CONINCK B. de, PIETERCELIE A., GARRE L., BASUNGA N., SIMON J. P.
Type of article: Article
Summary
Application of the F2 rheofermentometer for measuring CO2 production during fermentation after 1h, and 2, 4, 8 et 12 weeks of storage of dough at -18 deg C. Influence of added ascorbic acid, sugars (including glucose, fructose and sucrose), emulsifiers and alpha amylase on the properties of the dough.
Details
- Original title: Effect of additives on the CO2-production and development of frozen doughs measured with the rheofermentometer F2 (Chopin).
- Record ID : 1996-2995
- Languages: English
- Source: Meded. Fac. landbouwkd. toegepaste biol. Wet., Univ. Gent - vol. 60 - n. 4A
- Publication date: 1995
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Measurement; Bakery product; Dough; Fermentation; Development; Freezing; Additive; CO2
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