Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread-Reference-Cited by-同舟云学术

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Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread

Published:2014-10 Issue:2 Volume:58 Page:658-666
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Besbes E.,Jury V.,Monteau J.-Y.,Le Bail A.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. AACC method 44.15: Moisture-air oven methods;AACC,1999

2. Bread crumb quality assessment: a plural physical approach;Angioloni;European Food Research Technology,2009

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

4. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chemistry,2000

5. Effect of the crust on the staling of bread;Bechtel;Cereal Chemistry,1953

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