Measurement of dynamic dough density, and the effect of surfactants and flour type on aeration during mixing and gas retention during proving.

GM Campbell; R Herrero-Sanchez; R Payo-Rodriguez; ML Merchan

doi:10.1094/CCHEM.2001.78.3.272

Measurement of dynamic dough density, and the effect of surfactants and flour type on aeration during mixing and gas retention during proving.

GM Campbell, R Herrero-Sanchez, R Payo-Rodriguez, ML Merchan

Research output: Contribution to journal › Article › peer-review

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Original language	English
Pages (from-to)	272-277
Journal	Cereal Chemistry
Volume	78
DOIs	https://doi.org/10.1094/CCHEM.2001.78.3.272
Publication status	Published - 2001

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10.1094/CCHEM.2001.78.3.272

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Cite this

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title = "Measurement of dynamic dough density, and the effect of surfactants and flour type on aeration during mixing and gas retention during proving.",

author = "GM Campbell and R Herrero-Sanchez and R Payo-Rodriguez and ML Merchan",

year = "2001",

doi = "10.1094/CCHEM.2001.78.3.272",

language = "English",

volume = "78",

pages = "272--277",

journal = "Cereal Chemistry",

issn = "1943-3638",

publisher = "John Wiley & Sons Ltd",

}

TY - JOUR

T1 - Measurement of dynamic dough density, and the effect of surfactants and flour type on aeration during mixing and gas retention during proving.

AU - Campbell, GM

AU - Herrero-Sanchez, R

AU - Payo-Rodriguez, R

AU - Merchan, ML

PY - 2001

Y1 - 2001

U2 - 10.1094/CCHEM.2001.78.3.272

DO - 10.1094/CCHEM.2001.78.3.272

M3 - Article

SN - 1943-3638

VL - 78

SP - 272

EP - 277

JO - Cereal Chemistry

JF - Cereal Chemistry

ER -