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Changements rhéologiques et teneur en protéines de la pâte réfrigérée pendant l'entreposage.

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

Auteurs : ZHANG Y., SIMSEK S., CAMPANELLA O. H., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Rheological changes in refrigerated dough during storage in relation to proteins.
  • Identifiant de la fiche : 2010-1969
  • Langues : Anglais
  • Source : J. Food Process Eng. - 18 p.; fig.; tabl.; 30 ref.
  • Date d'édition : 28/07/2009
  • DOI : http://dx.doi.org/10.1111/j.1745-4530.2009.00415.x

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