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Bubble growth and collapse in pre-fermented doughs during freezing, thawing and final proving

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The formation of large bubbles was observed by MRI during freezing. This was attributed to the compression of gases in a structure that cannot globally deform (due to the frozen ?shell?), the consecutive rupture of dough films and the coalescence of neighbouring bubbles.



出版机构:Elsevier Science刊物名称:Food Research International
出版时间:2010
ISSN:0963-9969
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