Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
Sign Up to like & getrecommendations! Published in 2021 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103640
Abstract: Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is compromised by the species' sensitivity to the low and… read more here.
Keywords: baking potential; dough baking; jurei arboricola; yeast ... See more keywords
Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Thermal Sciences"
DOI: 10.1016/j.ijthermalsci.2017.01.018
Abstract: Abstract To reduce energy consumption, the optimization of oven operating conditions requires a thorough understanding of the influence of heat input on the baking kinetics. The objective of this study is to simulate the hydrothermal… read more here.
Keywords: direct conduction; dough baking; experiment multiphysic; transfer ... See more keywords
Mechanical and microstructural changes of cheese cracker dough during baking
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.07.035
Abstract: Abstract Baked food snacks constitute an important market as a popular consumer product. The mechanical properties of cheese cracker dough at different stages of baking have been investigated as they can relate to the product's… read more here.
Keywords: changes cheese; microstructural changes; cheese cracker; mechanical microstructural ... See more keywords