Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size

The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without b...

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Detalles Bibliográficos
Autores principales: Albasir, Mohamed Otman Saleh, Alyassin, Mohammad, Campbell, Grant Murray
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367850/
https://www.ncbi.nlm.nih.gov/pubmed/35954066
http://dx.doi.org/10.3390/foods11152300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367850/
https://www.ncbi.nlm.nih.gov/pubmed/35954066
http://dx.doi.org/10.3390/foods11152300

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