Freezing of bread dough: properties of ice and unfrozen matrix in relation to dough structure
dc.contributor.author
Baier-Schenk, Astrid
dc.contributor.author
Handschin, Stephan
dc.contributor.author
Escher, Felix
dc.contributor.author
Conde-Petit, Beatrice
dc.contributor.editor
Fischer, Peter
dc.contributor.editor
Erni, Philipp
dc.contributor.editor
Windhab, Erich J.
dc.date.accessioned
2019-08-15T09:01:38Z
dc.date.available
2017-06-08T15:59:14Z
dc.date.available
2019-08-13T12:19:32Z
dc.date.available
2019-08-15T09:01:38Z
dc.date.issued
2006
dc.identifier.isbn
3-905609-25-8
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/2780
dc.language.iso
en
en_US
dc.publisher
Laboratory of Food Process Engineering, Institute of Food Science, ETH Zürich
en_US
dc.subject
bread dough
en_US
dc.subject
freezing
en_US
dc.subject
ice glass transition
en_US
dc.subject
bulk water phase
en_US
dc.subject
trehalose
en_US
dc.title
Freezing of bread dough: properties of ice and unfrozen matrix in relation to dough structure
en_US
dc.type
Conference Paper
ethz.book.title
Proceedings of the 4th International Symposium on Food Rheology and Structure
en_US
ethz.pages.start
549
en_US
ethz.pages.end
552
en_US
ethz.event
4th International Symposium on Food Rheology and Structure (ISFRS 2006)
en_US
ethz.event.location
Zürich, Switzerland
en_US
ethz.event.date
February 19-23, 2006
en_US
ethz.identifier.nebis
005121969
ethz.publication.place
Zürich
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
03324 - Escher, Felix
en_US
ethz.leitzahl.certified
03324 - Escher, Felix
ethz.date.deposited
2017-06-08T15:59:38Z
ethz.source
ECIT
ethz.identifier.importid
imp59364b5944a6a11626
ethz.ecitpid
pub:12721
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2017-07-26T06:51:16Z
ethz.rosetta.lastUpdated
2022-03-28T23:29:10Z
ethz.rosetta.versionExported
true
ethz.COinS
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Conference Paper [34969]