| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278067 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Study of water, yeast and hydrocolloids on rheology and microstructure of dough. ⺠Increasing water content: larger bubbles. ⺠Increasing yeast concentration: smaller bubbles. ⺠Shear moduli are inversely proportional to bubble sizes. ⺠Hydrocolloids generally aid uniform bubble size distributions.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Rutuja Upadhyay, Debjani Ghosal, Anurag Mehra,