Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb-Reference-Cited by-同舟云学术

Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

Published:2021-02-04 Issue:3 Volume:52 Page:347-357
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Sogabe Tomochika¹^ORCID,Kobayashi Rika²,Thanatuksorn Pariya³,Suzuki Toru³,Kawai Kiyoshi¹^ORCID

Affiliation:

1. Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University Higashi‐Hiroshima Hiroshima Japan

2. Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University Fujisawa Kanagawa Japan

3. Department of Food Science and Technology Tokyo University of Marine Science and Technology Minato‐ku Tokyo Japan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12585

Reference57 articles.

1. Effect of the amount of steam during baking on bread crust features and water diffusion

2. Liquid fragility and the glass transition in water and aqueous solutions

3. Bread crumb quality assessment: a plural physical approach

4. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography

5. Instrumentation and testing of a thermal mechanical compression test for glass–rubber transition analysis of food powders

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