Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour

Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review

(2012) N. Chhanwal et al.   Food and Bioprocess Technology

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

(2011) Renata Różyło   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessment of Bread Dough Expansion during Fermentation

(2010) Sylvie Chevallier et al.   Food and Bioprocess Technology

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

(2010) A. Shehzad et al.   FOOD RESEARCH INTERNATIONAL

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

(2010) A. Gómez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

(2010) Alma D. Tlapale-Valdivia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

(2009) K.L. Mehta et al.   JOURNAL OF FOOD SCIENCE

Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread

(2008) B. Oliete et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Bread baking – A review

(2007) Arpita Mondal et al.   JOURNAL OF FOOD ENGINEERING