Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread-Reference-Cited by-同舟云学术

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

Published:2014-06 Issue: Volume:131 Page:116-123
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ronda Felicidad,Quilez Joan,Pando Valentín,Roos Yrjö H.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Gel, dough and fibre enriched fresh breads: relationships between quality features and staling kinetics;Angioloni;J. Food Eng.,2009

3. AOAC, 1998. Official Methods of Analysis, 16th ed. Arlinghton, VA.

4. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J. Cereal Sci.,1998

5. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chem.,2000

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