Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Dough structure

Lindsay, M.P., Skerritt, J.H. 1999. The glutenin macropolymer of wheat flour doughs Structure-function perspectives. Trends Food Sci Technol 10 247-253. [Pg.312]

V. Effect of Sourdough Incorporation on Bread Dough Structure... [Pg.137]

V. EFFECT OF SOURDOUGH INCORPORATION ON BREAD DOUGH STRUCTURE... [Pg.151]

Figure 5.9 Schematic diagram of dough structure at low (left) and high (right) magnification, showing gas cells enveloped by the continuous liquid phase (left) and the stabilizing monolayer at the gas-liquid interface (right). (MacRitchie, E 1980. In Advances in cereal science and technology, ed. Y. Pomeranze, 271-326. St. Paul, MN American Association of Cereal Chemists.)... Figure 5.9 Schematic diagram of dough structure at low (left) and high (right) magnification, showing gas cells enveloped by the continuous liquid phase (left) and the stabilizing monolayer at the gas-liquid interface (right). (MacRitchie, E 1980. In Advances in cereal science and technology, ed. Y. Pomeranze, 271-326. St. Paul, MN American Association of Cereal Chemists.)...
Bloksma, A. H. 1990. Dough structure, dough rheology and baking quality. Cereal Foods World 35 237-244. [Pg.38]

See other pages where Dough structure is mentioned: [Pg.2151]    [Pg.2191]    [Pg.2191]    [Pg.344]    [Pg.48]    [Pg.443]    [Pg.147]    [Pg.152]    [Pg.89]    [Pg.90]    [Pg.217]    [Pg.35]    [Pg.36]    [Pg.36]    [Pg.726]    [Pg.274]    [Pg.276]    [Pg.269]    [Pg.641]    [Pg.847]    [Pg.849]   
See also in sourсe #XX -- [ Pg.726 , Pg.727 ]



SEARCH



Dough

© 2024 chempedia.info