ShareRheological 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
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Rheological property; Measurement; Protein; Dough; Cold storage
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