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Titre :	Progress in dough processing Ajouter au panier
Auteur(s) :	Unilever Research and Development
Type de document :	Livre
Sujets :	PATE ; FABRICATION ; CALORIMETRIE ; GLUTEN ; SPECTROSCOPIE INFRAROUGE ; MODELE MATHEMATIQUE ; STOCKAGE ; MICROSCOPIE ; PROPRIETE PHYSIQUE 18.1.4 (PANIFICATION)
Editeur(s) :	SAINT PAUL : American Association of Cereal Chemists, Inc.
Date de publication :	2003
Format :	1 CD-ROM / ill. en noir et en coul.
Note(s) :	Bibliogr.
Table des matières :	Progress in Dough Processing from Unilever Research and Development. P. L. Weegels Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough. A. Bot Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten. Y. Nicolas, R. J. M. Smit, H. van Aalst, F. J. Esselink, P. L. Weegels, and W. G. M. Agterof Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectros[...] Progress in Dough Processing from Unilever Research and Development. P. L. Weegels Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough. A. Bot Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten. Y. Nicolas, R. J. M. Smit, H. van Aalst, F. J. Esselink, P. L. Weegels, and W. G. M. Agterof Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy. E. J. J. van Velzen, J. P. M. van Duynhoven, P. Pudney, P. L. Weegels, and J. H. van der Maas Analysis of Dough Kneaders Using Numerical Flow Simulations. T. R. G. Jongen, M. V. Bruschke, and J. G. Dekker Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis. J. P. M. van Duynhoven, G. M. P. van Kempen, R. van Sluis, B. Rieger, P. Weegels, L. J. van Vliet, and K. Nicolay Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy. E. F. J. Esselink, H. van Aalst, M. Maliepaard, and J. P. M. van Duynhoven Osmotic Properties of Gluten. A. Bot and D. W. de Bruijne Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties. G. J. van den Oever Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance and Electron Microscopy Study. E. Esselink, H. van Aalst, M. Maliepaard, T. M. H. Henderson, N L. L. Hoekstra, and J. van Duynhoven Detection and Identification of Arabinoxylans Within Bread Dough Systems. F. Guillon, H.C.G. Blonk, H. van Aalst, J. Hazekamp, and M. Pâques Influence of Xylanase-Containing Preparations on Bread Dough Properties. F. Guillon, H.C.G. Blonk, M.-F. Devaux, P. Ravestein, L. Saulnier, J. Hazekamp, P. L. Weegels, and M. Pâque NOTE: Large and Fast Deformations Crucial for the Rheology of Proofing Dough. P. L. Weegels, F. Groeneweg, E. Esselink, R. Smit, R. Brown, and D. Ferdinando
Langue(s) :	Anglais
Identifiant :	978-1-891127-37-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169244

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