Accepted Manuscript Impact on dough aeration of pressure change during mixing Mathieu Sadot, José Cheio, Alain LE-Bail PII: S0260-8774(16)30313-2 DOI: 10.1016/j.jfoodeng.2016.09.008 Reference: JFOE 8653 To appear in: Journal of Food Engineering Received Date: 27 February 2016 Revised Date: 24 June 2016 Accepted Date: 4 September 2016 Please cite this article as: Sadot, M., Cheio, J., LE-Bail, A., Impact on dough aeration of pressure change during mixing, Journal of Food Engineering (2016), doi: 10.1016/j.jfoodeng.2016.09.008. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.