Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

Digital bread crumb: Creation and application

(2013) Shuo Wang et al.   JOURNAL OF FOOD ENGINEERING

Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs

(2012) Simonetta Fois et al.   FOOD RESEARCH INTERNATIONAL

It’s a maze: The pore structure of bread crumbs

(2011) Shuo Wang et al.   JOURNAL OF CEREAL SCIENCE

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

(2011) Anne Rieder et al.   JOURNAL OF CEREAL SCIENCE

Monitoring the dynamic density of dough during fermentation using digital imaging method

(2011) A.R. Soleimani Pour-Damanab et al.   JOURNAL OF FOOD ENGINEERING

Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs

(2010) Costantino Fadda et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Combined effects of freezing rate, storage temperature and time on bread dough and baking properties

(2009) Jinhee Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

(2008) Robin K Connelly et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE