Invasive, continuous measurements on dough are generally not adequate as they may provoke dough collapse. The choice of the most appropriate analytical procedure is thus crucial for the full comprehension of the underlying mechanisms of leavening. The purpose of this investigation was to present an analytical approach based on image analysis to describe how bubbles grow in wheat flour dough during leavening.
2D Structural imaging study of bubble evolution during leavening / Romano, Annalisa; Cavella, Silvana; Toraldo, Gerardo; Masi, Paolo. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 50:1(2013), pp. 324-329. [10.1016/j.foodres.2012.10.040]
2D Structural imaging study of bubble evolution during leavening
ROMANO, ANNALISA;CAVELLA, SILVANA;TORALDO, GERARDO;MASI, PAOLO
2013
Abstract
Invasive, continuous measurements on dough are generally not adequate as they may provoke dough collapse. The choice of the most appropriate analytical procedure is thus crucial for the full comprehension of the underlying mechanisms of leavening. The purpose of this investigation was to present an analytical approach based on image analysis to describe how bubbles grow in wheat flour dough during leavening.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
