Influence of Different Enzymes during the Frozen Storage of Pre-Baked French Bread Elaborated with Whole-wheat Flour-Reference-Cited by-同舟云学术

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Influence of Different Enzymes during the Frozen Storage of Pre-Baked French Bread Elaborated with Whole-wheat Flour

Published:2012-10-04 Issue:3 Volume:38 Page:737-748
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Almeida Eveline Lopes¹,Chang Yoon Kil¹

Affiliation:

1. Department of Food Technology; Faculty of Food Engineering; University of Campinas; PO Box 6121, CEP 13083-862 Campinas São Paulo Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12025/fullpdf

Reference23 articles.

1. Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition;Bárcenas;J. Food Eng.,2006a

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

3. Effect of freezing and frozen storage on the staling of part-baked bread;Bárcenas;Food Res. Intern.,2003a

4. An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread;Bárcenas;Eur. Food Res. Technol.,2003b

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2. Biotechnology-Inspired Solutions to Further Increase Sustainability and Healthiness in the Bakery Market;Cereal Foods World;2020

3. Gluten-free cheese bread from frozen dough: effect of modified cassava starch;Food Science and Technology;2019-12

4. Evaluation of baking conditions for frozen doughs;Journal of Food Measurement and Characterization;2019-08-24

5. Non-Equilibrium States and Glass Transitions in Bakery Products;Non-Equilibrium States and Glass Transitions in Foods;2017

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