Models for the growth of bubbles are reviewed. A model of the growth of bubbles during
proving of bread dough is then presented, based on diffusive mass transfer of carbon …

Dynamic dough density measurements were applied to monitor the rate of production of
carbon dioxide gas during proving and its partitioning between the liquid phase and the …

This work examined the effect of mixing time on three different flour dough systems: bread-
flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both …

Ultrasonic assessments of the properties of dough have been used over the past 15–20
years to complement studies of dough properties that use other physical testing techniques …

Fermentation of the sugars in bread dough produces carbon dioxide which diffuses through
the dough matrix into the gas cell nuclei formed during dough mixing. As a result, the void …

Written for students, professors, and professionals, this book covers biofoams and porous
systems. Topics include bio-based polymers for the development of biodegradable and …

The rheological behavior of gluten‐free composite flours formulated with rice flour and
increasing amounts of soybean protein (SP) isolate (0–2%, w/w, flour blend basis) in the …

In this work, the wheat flour properties are investigated using ultrasound techniques.
Moreover, the flour samples were also characterized by means of well established …

Purpose To probe the thermal and structural properties of gluten proteins using ultrasound.
Methods A new ultrasonic approach for characterizing the quality of wheat gluten proteins is …

This paper presents a nondestructive novel approach for predicting the quality of wheat-
based products using ultrasound longitudinal ultrasonic waves operated at 50 kHz, which …