A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents
Food Research International(2023)
摘要
•Evaluating baking performance of wheat flour on microscale.•Procedure scalable from classical to microscale baking procedures.•New biological produced acidifying agent for baking powder analyzed.•Variation of flour types results in expected variation in loaf volume.
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关键词
Rheology,Wheat flour dough,Foam analysis,Leavening agents
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