Concepedia

Proofing Behavior

Proofing Behavior is a rheological property that characterizes the dough's capacity to retain gas and undergo dimensional changes during the proofing stage, distinguishing it from other dough behaviors by its specific responsiveness to fermentation-induced internal pressure and temperature conditions.

14

Publications

432

Citations

45

Authors

22

Institutions

Publications per year

2017–2026

3

Parents

Publications

14

Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

Grant M. Campbell, Roberto Herrero‐Sanchez, Roman Payo‐Rodriguez et al. · Cereal Chemistry · 2001 · 96 citations · Full text

, , +12

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Aamir Shehzad, Hubert Chiron, G. Della Valle et al. · Food Research International · 2010 · 55 citations

, , +15

Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents

Marcus Schmidt, Elisabeth Sciurba · European Food Research and Technology · 2020 · 42 citations · Full text

, , +17

Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing

Jérôme Bikard, Thierry Coupez, Guy Della Valle et al. · Journal of Food Engineering · 2007 · 32 citations

, , +6

Elongational properties and proofing behaviour of wheat flour dough

Arnaud Turbin-Orger, Aamir Shehzad, Laurent Chaunier et al. · Journal of Food Engineering · 2015 · 28 citations

, , +8

1–5 of 14

Authors

45

  1. HC
    Hubert Chiron

    Biopolymères Interactions Assemblages, France

    3 publications · 106 citations

    3

    h-index

  2. AS
    Aamir Shehzad

    University of Agriculture Faisalabad, Pakistan

    3 publications · 106 citations

    3

    h-index

  3. GD
    G. Della Valle

    Biopolymères Interactions Assemblages, France

    3 publications · 106 citations

    3

    h-index

  4. AN
    Amadou Ndiaye

    Université de Bordeaux, France

    2 publications · 78 citations

    2

    h-index

  5. KK
    Kamal Kansou

    Biopolymères Interactions Assemblages, France

    2 publications · 78 citations

    2

    h-index

1–5 of 45

Institutions

22

  1. Biopolymères Interactions Assemblages

    Nantes, France

    4 h-index

    15 publications

    539 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    6 publications

    229 citations

  3. Université de Bordeaux

    Bordeaux, France

    2 h-index

    2 publications

    78 citations

  4. Queensland University of Technology

    Brisbane, Australia

    1 h-index

    4 publications

    108 citations

  5. Hebei Agricultural University

    Baoding, China

    1 h-index

    7 publications

    140 citations

  6. University of Agriculture Faisalabad

    Faisalabad, Pakistan

    1 h-index

    1 publications

    23 citations

  7. University of Bristol

    Bristol, United Kingdom

    1 h-index

    1 publications

    14 citations

  8. Sorbonne Université

    Paris, France

    1 h-index

    1 publications

    23 citations

1–8 of 22

Venues

  1. Journal of Food Engineering

    3 publications · 80 citations

    3

    h-index

  2. European Food Research and Technology

    2 publications · 61 citations

    2

    h-index

  3. Europe PMC (PubMed Central)

    Repository · 1 publications · 21 citations

    1

    h-index

  4. Journal of Marketing Management

    MM · 1 publications · 27 citations

    1

    h-index

  5. Food Research International

    1 publications · 55 citations

    1

    h-index

1–5