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Properties of frozen wheat doughs at subzero temperatures
Janne Räsänen
, J. Blanshard
, J. Mitchell
, W. Derbyshire
, Karin Autio
VTT Technical Research Centre of Finland
University of Nottingham
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
71
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Citations (Scopus)
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Keyphrases
Water Content
100%
Subzero Temperature
100%
Wheat Dough
100%
Dough
83%
Nuclear Magnetic Resonance
83%
Liquid Phase
66%
Frozen Storage
66%
Dynamic Mechanical Thermal Analysis
66%
Flour
50%
Glass Transition Temperature
33%
Glass Transition
33%
Dielectric Thermal Analysis
33%
Amplitude Ratio
33%
High Temperature
16%
Water-based
16%
Temperature Range
16%
Ice Melting
16%
Water Effect
16%
Phase Transition
16%
Free Water
16%
T2 Relaxation Time
16%
Ice Crystals
16%
Water State
16%
Decay Time
16%
Frozen Dough
16%
Water Reduction
16%
Ultracentrifugation
16%
Amplitude Decay
16%
Ice Crystal Growth
16%
Subzero
16%
Magnetic Resonance Techniques
16%
High Glass Transitions
16%
INIS
wheat
100%
water content
100%
thermal analysis
100%
storage
83%
liquids
83%
glass
83%
nuclear magnetic resonance
83%
dynamics
66%
flour
50%
ice
50%
water
50%
reduction
33%
amplitudes
33%
dielectrics
33%
transition temperature
33%
decay
16%
polymers
16%
concentration
16%
range
16%
crystal growth
16%
crystals
16%
temperature range
16%
phase transformations
16%
melting
16%
carbon 10
16%
ultracentrifugation
16%
Food Science
Frozen Storage
100%
Wheat Dough
100%
Frozen Dough
25%