Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Author:

Eckardt J.,Öhgren C.,Alp A.,Ekman S.,Åström A.,Chen G.,Swenson J.,Johansson D.,Langton M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of the AACC. Method 10-05, Guidelines for Measurement of Volume by Rapeseed Displacement; Method 74-09, Measurement of Bread Firmness by Universal Testing Machine;American Association of Cereal Chemists,2001

2. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network;Baier-Schenk;Journal of Cereal Science,2005

3. 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

4. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006

5. Improving the control of staling in frozen bakery products;Cauvain;Trends in Food Science and Technology,1998

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