| 1 |
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
Jha PK, Chevallier S, Cheio J, Rawson A, Le-Bail A
Journal of Food Engineering, 194, 15, 2017 |
| 2 |
Impact on dough aeration of pressure change during, mixing
Sadot M, Cheio J, Le-Bail A
Journal of Food Engineering, 195, 150, 2017 |
| 3 |
Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant
Ando A, Nakamura T
Journal of Bioscience and Bioengineering, 122(4), 441, 2016 |
| 4 |
Oscillatory shearing behavior of rocket leaves powder incorporated dough
Almusallam AS, Ahmed J, Nahar S, Chacko S
Korea-Australia Rheology Journal, 28(2), 149, 2016 |
| 5 |
Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread
Verdu S, Ivorra E, Sanchez AJ, Barat JM, Grau R
Journal of Food Engineering, 146, 227, 2015 |
| 6 |
Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb
Lucas T, Doursat C, Grenier D, Wagner M, Trystram G, Flick D
Journal of Food Engineering, 149, 24, 2015 |
| 7 |
Bread dough aeration dynamics during pressure step-change mixing: Studies by X-ray tomography, dough density and population balance modelling
Trinh L, Lowe T, Campbell GM, Withers PJ, Martin PJ
Chemical Engineering Science, 101, 470, 2013 |
| 8 |
Impact of process conditions on the structure of pre-fermented frozen dough
Gabric D, Ben-Aissa F, Le-Bail A, Monteau JY, Curic D
Journal of Food Engineering, 105(2), 361, 2011 |
| 9 |
The utilisation of barley middlings to add value and health benefits to white breads
Sullivan P, O'Flaherty J, Brunton N, Arendt E, Gallagher E
Journal of Food Engineering, 105(3), 493, 2011 |
| 10 |
Monitoring the dynamic density of dough during fermentation using digital imaging method
Pour-Damanab ARS, Jafary A, Rafiee S
Journal of Food Engineering, 107(1), 8, 2011 |
