Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition

Author:

Bárcenas María Eugenia,Rosell Cristina M.

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. AACC—American Association of Cereal Chemists (1995). Approved methods of the AACC (9th ed.). St. Paul, MN: American Association of Cereal Chemists.

2. Antistaling additive effects on fresh wheat bread quality;Armero;Food Science and Technology International,1996

3. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;Journal of Cereal Science,1998

4. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage;Bárcenas;Food Hydrocolloids,2004

5. An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread;Bárcenas;European Food Research and Technology,2003

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