| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277749 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Freezing rate had a significant effect on rheological parameters of frozen doughs. ⺠Yeast activity decrease with increasing freezing rate. ⺠Doubling the yeast amount can compensate this decay during freezing. ⺠Image analysis showed that size and distribution of gas cells is influenced by freezing rate.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Smail Meziani, Messaouda Kaci, Muriel Jacquot, Jordane Jasniewski, Pablo Ribotta, Jean-Marc Muller, Mohamed Ghoul, Stéphane Desobry,