Population balance modeling is undergoing phenomenal growth in its applications, and this
growth is accompanied by multifarious reviews. This review aims to fortify the model's …

Proper gas cell stability during fermentation and baking is essential to obtain high‐quality
bread. Gas cells in wheat dough are stabilized by the gluten network formed during …

This paper reports, for the first time, the use of non-invasive microcomputed tomography
(μCT) to unambiguously determine the bubble size distribution in doughs made from strong …

The pro-health action of germinated lentils could be useful to be added with wheat flour in
the production of box bread. In this work, we spectroscopically evaluate the germinated and …

The incorporation of air into a high ratio cake batter by planetary mixing was studied using
two bench mixers, a Kenwood KM250 and a Hobart-N50. Power draw (expressed as …

Aeration and rheology interact throughout the breadmaking process to create the distinctive
and appealing structure of bread. Aeration during mixing provides oxygen for dough …

Abstract Background and Objective For control of bread quality to achieve high loaf volume
and uniform crumb structure, gas bubble dynamics in dough needs to be better understood …

Industrial bread dough mixing often involves a period of mixing under high headspace
pressure to enhance oxygen availability, followed by a period of partial vacuum to …

Wheat flour dough was mixed in a spiral mixer for different operating conditions, at a speed
ranging from 80 to 320rpm, for a period of 7–15min. The specific mechanical energy Es …

It is shown from small strain shear rheometry and low intensity ultrasonic shear wave
measurements that power law behaviour describes the frequency dependence of the …