Relationships between flour/dough microstructure and dough handling and baking properties

Karin Autio (Corresponding Author), Taru Laurikainen

Research output: Contribution to journalArticleScientificpeer-review

75 Citations (Scopus)

Abstract

Dough and bread are primarily composed of proteins, lipids, carbohydrates, water and air. The dough ingredients in combination with the processing conditions determine the microstructure, and the microstructure determines the appearance, texture, taste perception and stability of the final product. Microstructural studies have the potential for elucidating the phenomena underlying dough handling and baking properties.

Original languageEnglish
Pages (from-to)181-185
JournalTrends in Food Science and Technology
Volume8
Issue number6
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

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