Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Author:

Lassoued N.,Delarue J.,Launay B.,Michon C.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference21 articles.

1. AACC, 1996. Bread Firmness by Universal Testing Machine. AACC Method 74-09.

2. The effects of bread making process and wheat quality on French baguettes;Baardseth;Journal of Cereal Science,2000

3. Mechanical properties of bread crumbs from tomography based Finite Element simulations;Babin;Journal of Material Science,2005

4. The Wheat Research Institute Chomper, an instrument that measures crumb flexibility;Baruch;Cereal Chemistry,1989

5. Rheological properties related to bread freshness;Bashford;Journal of Food Science,1976

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