| dc.contributor.author | Hughes, Shawna | |
| dc.date.accessioned | 2014-04-15T20:12:51Z | |
| dc.date.available | 2014-04-15T20:12:51Z | |
| dc.date.issued | 2011-07-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/8827 | |
| dc.description.abstract | The formation of air bubbles in dough produce important physical changes that are translated into the aerated texture of different products including yeasted breads. Details of the physical characteristic of air bubbles in dough are not fully understood. The effects of mixing, lamination, yeast, and DATEM on air bubble area and sphericity of unfermented dough were studied. DATEM produced more spherical air bubbles (P < 0.0001). Yeast treatment produced larger and less spherical bubbles. In dough with treatment of lamination in vertical + horizontal direction, the bubbles were more spherical than in dough laminated only in vertical direction. | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
| dc.title | Effect of Processing on Gas Cell Area and Sphericity of Foam Dough: a Microscopy Study | |
| dc.type | text | |
| osu.filename | Hughes_okstate_0664M_11646.pdf | |
| osu.college | Agricultural Sciences and Natural Resources | |
| osu.accesstype | Open Access | |
| dc.description.department | Department of Animal Science | |
| dc.type.genre | Thesis | |
