Water transfer in bread during staling: Physical phenomena and modelling

Author:

Monteau Jean-Yves,Purlis Emmanuel,Besbes Emna,Jury Vanessa,Le-Bail Alain

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. The effect of the crust on the staling of bread;Bechtel;Cereal Chem.,1953

2. Dynamique de l’eau dans les matrices céréalières : étude de l’effet des conditions de cuisson sur le rassissement du pain de mie;Besbes,2012

3. Water vapor transport properties during staling of bread crumb and crust as affected by heating rate;Besbes;Food Res. Int.,2013

4. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread;Besbes;LWT - Food Sci. Technol.,2014

5. Modelling heat and mass transfer in food systems: current state and needs;Datta,2005

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