An Innovative Approach in the Baking of Bread with CO
CO2 gas hydrates
bread
browning
dough
food applications
leavening
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
09 Nov 2022
09 Nov 2022
Historique:
received:
19
10
2022
revised:
05
11
2022
accepted:
07
11
2022
entrez:
26
11
2022
pubmed:
27
11
2022
medline:
27
11
2022
Statut:
epublish
Résumé
Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO
Identifiants
pubmed: 36429162
pii: foods11223570
doi: 10.3390/foods11223570
pmc: PMC9689304
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : AiF
ID : 21084 N
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