Bread crumb quality assessment: a plural physical approach

Author:

Angioloni Alessandro,Collar Concha

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference24 articles.

1. Ponte JG, Ovadia DZ (1996) Instrumental methods. In: Hebeda RE, Zobel HF (eds) Baked goods freshness. Marcel Dekker, New York

2. Liu Z, Scanlon MG (2003) Predicting mechanical properties of bread crumb. Trans Inst Chem Eng C 81:224–238

3. Liu Z, Scanlon MG (2004) Revisiting crumb texture evaluation methods: tension, compression, and indentation. Cereal Foods World 49(2):76–82

4. Baik MY, Chinachoti P (2000) Moisture redistribution and phase transitions during bread staling. Cereal Chem 77(4):484–488

5. Kulp K, Ponte JG (1981) Staling of white pan bread: fundamental causes. Crit Rev Food Sci Nutr 15:1–48

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