Simple models for predicting water loss of bread during baking
Author:
Affiliation:
1. CIDCA, UNLP CONICET La Plata Buenos Aires Argentina
Funder
Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13526
Reference36 articles.
1. Volume change of bread and bread crumb during cooling, chilling and freezing, and the impact of baking
2. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
3. Measurements of heat transfer coefficients within convection ovens
4. Assessment of French bread texture by a multi-indentation test
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