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Dough development chemistry

Kilborn, R. H., and K. H. Tipples. 1972. Factors affecting mechanical dough development. 1. Effect of mixing intensity and work input. Cereal Chemistry 49 34-47. [Pg.54]

Lee, L., Ng, P. K. W., Whallon, J. H. Steffe, J. F. (2001). Relationship between rheological properties and microstructural characteristics of nondeveloped, partially developed, and developed doughs. Chereal Chemistry. 78, pp. 447-452... [Pg.289]

Tipples, K. H., and R. H. Kilbom. 1975. "Unmixing." The disorientation of developed bread doughs by slow-speed mixing. Cereal Chemistry 52 248-262. [Pg.54]

See other pages where Dough development chemistry is mentioned: [Pg.167]    [Pg.271]    [Pg.296]    [Pg.77]   


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