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

Karin Autio (Corresponding Author), Taru Laurikainen

Research output: Contribution to journalArticleScientificpeer-review

72 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
Number of pages5
JournalTrends in Food Science and Technology
Volume8
Issue number6
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

Taste Perception
Bread
Flour
baking
dough
microstructure
flour
Air
Carbohydrates
Lipids
Water
Proteins
breads
ingredients
texture
carbohydrates
air
lipids
Handling (Psychology)
proteins

Cite this

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title = "Relationships between flour/dough microstructure and dough handling and baking properties",
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.",
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Relationships between flour/dough microstructure and dough handling and baking properties. / Autio, Karin (Corresponding Author); Laurikainen, Taru.

In: Trends in Food Science and Technology, Vol. 8, No. 6, 1997, p. 181 - 185.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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AU - Autio, Karin

AU - Laurikainen, Taru

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AB - 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.

U2 - 10.1016/S0924-2244(97)01039-X

DO - 10.1016/S0924-2244(97)01039-X

M3 - Article

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

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