Subject: "frozen dough" / Publication Year: 2010 / Subject: dough development and bread dough

Main content area

Author:: Lucas, T.; Grenier, D.; Bornert, M.; Challois, S.; Quellec, S.
Source:: Food research international 2010 v.43 no.4 pp. 1041-1048
ISSN:: 0963-9969
Subject:: frozen dough, etc ; bread dough; thawing; dough development; wheat flour; bubbles; freezing; magnetic resonance imaging; image analysis; porosity; particle size; fermentation; Show all 12 Subjects
Abstract:: ... The formation of large bubbles was observed by MRI during freezing. This was attributed to the compression of gases in a structure that cannot globally deform (due to the frozen “shell”), the consecutive rupture of dough films and the coalescence of neighbouring bubbles. The fraction occupied by these large bubbles was consistent with the hypothesis of thermal contraction, though this was not the ...
DOI:: 10.1016/j.foodres.2010.01.014
: http://dx.doi.org/10.1016/j.foodres.2010.01.014