The use of potato fibre to improve bread physico-chemical properties during storage

Author:

Curti Elena,Carini Eleonora,Diantom Agoura,Vittadini Elena

Funder

Emilia-Romagna Region

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. AACC International. Approved methods of analysis, 11th ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. October 3, 2001. St. Paul, MN, U.S.A.: AACC International. .

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

3. Effects of glycerol and moisture gradient on thermo-mechanical properties of white bread;Baik;Journal of Agricultural and Food Chemistry,2001

4. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural of Food Chemistry,2012

5. Biopolymer interactions, water dynamics and bread crumb firming;Bosmans;Journal of Agricultural and Food Chemistry,2013

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