Aeration of bread dough during mixing: effect of mixing dough at reduced pressure

• Published in: Cereal foods world Vol. 43; no. 3
• Main Authors: Campbell, G.M, Rielly, C.D, Fryer, P.J, Sadd, P.A
• Format: Journal Article
• Language: English
• Published: 01.03.1998
• Subjects: AERATION; AIREACION; BREAD; BREADMAKING; DOUGHS; FOOD TECHNOLOGY; MASA DE PANADERIA; MELANGE; MEZCLADO; MIXING; PAIN; PAN; PANIFICACION; PANIFICATION; PARTIAL VACUUM; PATE DE CUISSON; PRESION; PRESSION; PRESSURE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; VACUUM
• ISSN: 0146-6283; 2576-1056