Cereal scientists and bakery technologists from Unilever Research and Development
Introduction: Progress in Dough Processing from Unilever Research and Development
Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough.
Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten.
Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy.
Analysis of Dough Kneaders Using Numerical Flow Simulations.
Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis.
Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy. Osmotic Properties of Gluten.
Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties.
Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance and Electron Microscopy Study.
Detection and Identification of Arabinoxylans Within Bread Dough System.
Influence of Xylanase-Containing Preparations on Bread Dough Properties.