Effect of Temperature on the Solubility of CO2 in Bread Dough

Authors: Aissa, Mohamed Fadhel Ben, Bahloul, Salah, Monteau, Jean-Yves, Le-Bail, Alain

Source: International journal of food properties. 18(5):1097-1109

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Effect of Temperature on the Solubility of CO 2 in Bread Dough.

Authors: Aissa, Mohamed Fadhel Ben¹ (AUTHOR), Bahloul, Salah¹ (AUTHOR), Monteau, Jean-Yves¹ (AUTHOR) jean-yves.monteau@oniris-nantes.fr, Le-Bail, Alain¹ (AUTHOR)

Source: International Journal of Food Properties. 2015, Vol. 18 Issue 5, p1097-1109. 13p.

Subject Terms: *EFFECT of temperature on food, *CARBON dioxide solubility, *DOUGH, *FOOD fermentation, *YEAST, *VAPOR-liquid equilibrium, *HENRY'S law