Jump to Main Content
- Lucas, T.; Grenier, D.; Bornert, M.; Challois, S.; Quellec, S.
- Food research international 2010 v.43 no.4 pp. 1041-1048
- 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
- ... 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 ...
- Bae, Woosung; Lee, Bon; Hou, Gary G.; Lee, Suyong
- Journal of cereal science 2014 v.60 no.3 pp. 520-525
- frozen dough, etc ; adverse effects; ambient temperature; antioxidant activity; baking quality; bread dough; dietary fiber; dough development; extensibility; firmness; frozen storage; gelatinization; loaves; pasting properties; starch; texture; wheat; wheat flour; white bread; whole grain flour; Show all 20 Subjects
- ... Whole-grain wheat flour was utilized in a frozen bread dough system and its functional and baking performances were characterized for bake off applications. Whole-grain wheat flour high in dietary fibers (11.84%) exhibited greater water hydration properties than white wheat flour at room temperature. The opposite results were however observed upon starch gelatinization which could be correlated to ...