| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378148 | Journal of Cereal Science | 2012 | 6 Pages |
Abstract
⺠We examine dough development and air occlusion in gluten-starch doughs. ⺠“Binding” of ingredients during dough development affects hydration and adhesion. ⺠Gluten-starch ratio, water absorption and mixing time affect air occlusion. ⺠More gluten, less water and longer mixing time cause lower dough densities. ⺠Dough rheology strongly affects gas entrapment during mixing.
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Authors
F. Koksel, M.G. Scanlon,