Chapter 4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. S. M. Loveday1,
  2. R. J. Winger2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch4

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Loveday, S. M. and Winger, R. J. (2010) “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch4

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Riddet Institute, Massey University, Palmerston North, New Zealand

  2. 2

    Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • solvent water concept - simplifying mathematical modeling;
  • shelf life of frozen dough - retention of yeast activity;
  • mathematical modeling - information about interaction with environment;
  • sugar concentrations in dough - non indication of concentration;
  • dough - hierarchy of dispersed phases;
  • saccharomyces cerevisiae cells - consuming glucose;
  • solvent and nonsolvent - simplification

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Dough Structure

  • Solvent-Water Concept

  • Solvent Water in Dough

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • References

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