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

Karin Autio; Taru Laurikainen

doi:10.1016/S0924-2244(97)01039-X

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

Karin Autio^*
, Taru Laurikainen

^*Corresponding author for this work

VTT Technical Research Centre of Finland

VTT (former employee or external)

Research output: Contribution to journal › Article › Scientific › peer-review

92 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 language	English
Pages (from-to)	181-185
Journal	Trends in Food Science and Technology
Volume	8
Issue number	6
DOIs	https://doi.org/10.1016/S0924-2244(97)01039-X
Publication status	Published - 1997
MoE publication type	A1 Journal article-refereed

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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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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

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

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

Abstract

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