Effect of fat level,mixing pressure and temperature on dough expansion capacity during proving |
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Authors: | Z Mousia GM CampbellSS Pandiella C Webb |
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Institution: | Satake Centre for Grain Process Engineering, School of Chemical Engineering & Analytical Science, the University of Manchester, Manchester, UK |
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Abstract: | In this work the effect of fat content on dough aeration during proving was investigated using dynamic dough density measurements. Doughs of three different fat levels (0%, 0.04% and 0.2% flour basis) were mixed under various pressures using a Tweedy mixer and proved at five different temperatures (30, 35, 40, 45 and 50 °C) in the dynamic dough density system. The dough expansion capacity and the time of the gas loss of each dough sample were measured and related to fat level, mixing pressure and proving temperature. |
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Keywords: | Dough Proving Fat Aeration |
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