Evaluation of carbon dioxide released by bread dough during proving stage

Adriana Istudor; Gheorghe Voicu; Gheorghe Muscalu; Paula Tudor

doi:10.1051/e3sconf/202018003012

All issues

Volume 180 (2020)

E3S Web Conf., 180 (2020) 03012

References

Open Access

Issue		E3S Web Conf. Volume 180, 2020 9^th International Conference on Thermal Equipments, Renewable Energy and Rural Development (TE-RE-RD 2020)


Article Number		03012
Number of page(s)		7
Section		Rural Development
DOI		https://doi.org/10.1051/e3sconf/202018003012
Published online		24 July 2020

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[1] A. Istudor et al, Final bread dough fermentation – requirements, conditions, equipment. A short review, INMA-TEH, (2017), pp. 519-526; [Google Scholar]

[2] P. Shah, G. Campbell, S. McKee, & C. Rielly, Proving of bread dough: modelling the growth of individual bubbles. Transactions of the Institution of Chemical Engineers, Part C, 76, (1998), pp. 73-79; [CrossRef] [Google Scholar]

[3] G. Voicu, Procese şi utilaje pentru panificaţie, E. Bren, Bucureşti, (1999); [Google Scholar]

[4] R.C. Hoseney, Principles of cereal science and technology, 2nd ed., Minnesota, USA: AACC Inc., (1998); [Google Scholar]

[5] M.G Scanlon, M.C. Zghal, Bread properties and crumb structure, FRI, 34, (2001), pp. 841-864; [Google Scholar]

[6] A. Istudor, G. Voicu et. al, Evaluation of wheat dough fermentation process using a reactor and mathematical modelling, SGEM, 18, (2018), pp. 161-168; [Google Scholar]

[7] I. Svec, M. Hruskova, Wheat flour fermentation study, CJFS, 22, 2004, pp. 17-23; [Google Scholar]

[8] A. Ktenioudaki, F. Butler, E. Gallagher, Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality. LWT-FST, 44, 2011, pp. 602-610; [Google Scholar]

[9] J. Šavel, P. Košin, A. Brož, Calculation of pressure growth during fermentation in a closed container, Kvasny prum 9, 60, (2014), pp 233-238; [Google Scholar]

[10] G. E. Rattin, J. M. Faubion, C.E. Walker, A.L. Mense, Measuring yeast CO2 production with the Risograph, CFW, 54, 6, (2009), pp: 261-265; [Google Scholar]

[11] *** STAS 91/1983, available at http://www.rompan.ro/analize-de-laborator/, accessed in 22.03.2020. [Google Scholar]