| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398882 | Food Research International | 2013 | 6 Pages |
Abstract
⺠An Image Analysis protocol to describe how bubbles grow in dough during leavening. ⺠The kinetic of volume expansion had sigmoid shape with 2.7 as asymptotic value. ⺠A modified Gompertz model was chosen as descriptive model of the leavening stage. ⺠IA results represent an objective characterization of internal structure of doughs.
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Authors
Annalisa Romano, Silvana Cavella, Gerardo Toraldo, Paolo Masi,