Use of partial vacuum to decrease the baking temperature of double-layered flatbread-Reference-Cited by-同舟云学术

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Use of partial vacuum to decrease the baking temperature of double-layered flatbread

Published:2024-12 Issue: Volume:382 Page:112201
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bedre-dine Safia^ORCID,Binti Ahmad Feisal Yasmin,Lucas Tiphaine,Grenier David

Publisher

Elsevier BV

Reference32 articles.

1. AACC Intl. Approved Method 54-40A. AACC International Approved Methods of Analysis, eleventh ed. AACC International PRESS, St Paul, MN, U.S.A.

2. AACC Intl. Approved Method 44-15.02. AACC International Approved Methods of Analysis, eleventh ed. AACC International PRESS, St Paul, MN, U.S.A.

3. Determination of the staling rate of Egyptian Balady bread by using Texture Profile Analysis (TPA): a new method;Abd-El-Khalek;Arab Universities Journal of Agricultural Sciences,2019

4. Baking of flat bread in an impingement oven: modeling and optimization;Banooni;Dry. Technol.,2009

5. Flat bread baking: single to double layer transition;Bedre-dine;Food Res. Int.,2023

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