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Rheological changes in refrigerated dough during storage in relation to proteins.

Author(s) : ZHANG Y., SIMSEK S., CAMPANELLA O. H., et al.

Type of article: Article

Summary

Refrigerated dough is a flour-based, unbaked product that is stored between 4 and 7°C. The aim of this work was to study the rheological properties of refrigerated dough during storage and determine their correlations with dough proteins.

Details

  • Original title: Rheological changes in refrigerated dough during storage in relation to proteins.
  • Record ID : 2010-1969
  • Languages: English
  • Source: J. Food Process Eng. - 18 p.; fig.; tabl.; 30 ref.
  • Publication date: 2009/07/28
  • DOI: http://dx.doi.org/10.1111/j.1745-4530.2009.00415.x

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