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- W3079166748 abstract "Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies. The kneading process is influenced by several parameters, notably kneading time, dough temperature, kneading speed, dough aeration, water temperature, and total water content. The correct management of the kneading process, and the application of improvement strategies, can significantly enhance dough rheology and resulting bread characteristics. The aim is to provide a strong base on the current knowledge related to the kneading process, and its effects on dough rheology and resulting bread characteristics, in order to suggest specific strategies to improve the current process of bread making, thereby increasing its effectiveness, efficiency, and the quality of the final product. Good progress will be made only via the thorough understanding of the key parameters governing the kneading phase, and their importance and effects on the final products. These parameters should be managed by a dedicated, real-time control system that can determine the end of the process. Finally, the optimal improvement strategy should be applied as a function of production needs. The systematic development of innovations, and their implementation, will have positive effects not only on doughs and resulting bread products, but also on the productivity and profitability of manufacturing companies, and of the entire production chain." @default.
- W3079166748 created "2020-08-24" @default.
- W3079166748 creator A5037176619 @default.
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- W3079166748 date "2020-10-01" @default.
- W3079166748 modified "2023-10-14" @default.
- W3079166748 title "The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies" @default.
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- W3079166748 doi "https://doi.org/10.1016/j.tifs.2020.08.008" @default.
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