Microbiological Characteristics of Part-Baked White Pan Bread During Storage

Author:

Karaoglu M. Murat,Kotancilar H. Gurbuz,Gurses Mustafa

Publisher

Informa UK Limited

Subject

Food Science

Reference25 articles.

1. Knightly, W.H. (1977) The staling of bread. A review Baker's Dig., 51(5), pp. 52 - 56.

2. Knorr, D. and Tomlis, R.I. (1985) Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods J. Food Sci., 50, pp. 1172 - 1176.

3. Corsetti, A. and Gobetti, M. and Balestrieri, F. and Russi, L. and Rossi, J. (1998) Sourdough lactic acid bacteria effects on bread firmness and statling J. Food Sci., 63(2), pp. 347 - 351.

4. Baik, M. and Chinachoti, P. (2000) Moisture redistribution and phase transitions during bread staling. Cereal Chem., 77(4), pp. 484 - 488.

5. Beuchat, L. R. (1981) Microbial stability as affected by water activity Cereal Foods World, 26(7), pp. 345 - 349.

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