Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition-Reference-Cited by-同舟云学术

Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition

Published:2021-02-15 Issue: Volume: Page:1-18
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Bredariol Priscila¹,Vanin Fernanda Maria¹

Affiliation:

1. Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1878211

Reference95 articles.

1. Crust formation and its role during bread baking

2. Effects of baking on protein and aqueous ethanol-extractable carbohydrate in white bread fractions

3. Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread

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