Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory

Keyphrases

• Human Sensory 100%
• Dough 100%
• Cohesion Analysis 100%
• Adhesion Mechanism 38%
• Sensory Evaluation 23%
• Storage Time 23%
• Adhesion 7%
• Texture Properties 7%
• Mechanical Properties 7%
• Production Process 7%
• Material Properties 7%
• Structural Change 7%
• Correlation Analysis 7%
• Adhesive Materials 7%
• Texture Analysis 7%
• Stickiness 7%
• Rheological Characterization 7%
• Sensory Analysis 7%
• Wheat Dough 7%
• Dough System 7%
• Baked Goods 7%
• Adhesion Properties 7%
• Xylanase 7%
• Dough Stickiness 7%
• Laboratory pilot 7%
• Machinability 7%
• Detachment Time 7%
• Non-oral 7%

Food Science

• Storage Time 100%
• Baked Good 33%
• Sensory Analysis 33%