An ultrasonic investigation of the effect of voids on the mechanical properties of bread dough and the role of gas cells in determining the cellular structure of freeze-dried breadcrumb
This thesis is an analysis of voids in the breadmaking process, more specifically the effect of gas cells entrapped in the dough during mixing, their expansion during fermentation, and their relationship to the breadcrumb structure in the final product. This is important to food scientists because...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2129 |
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