Effect of Stabilisers and Water Content on the Rheological Properties of Prefermented Frozen Wheat Doughs

J. Räsänen, K. Autio

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

    Original languageEnglish
    Title of host publicationGums and Stabilisers for Food Industry 9, Wales, Wrexhem, kesäkuu 1997
    EditorsLondon Elsevier Applied Science Publiceteur
    Place of PublicationLontoo
    Publication statusPublished - 1997
    MoE publication typeA4 Article in a conference publication

    Keywords

    • frozen doughs
    • fundamental and empirical rheology
    • stabilisers and water content
    • yeasted dough rheology

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