Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods-Reference-Cited by-同舟云学术

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Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Published:2019-05-09 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Marinopoulou Anna¹,Petridis Dimitris¹,Raphaelides Stylianos N.¹^ORCID

Affiliation:

1. Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13982

Reference35 articles.

1. Effect of storage temperature on starch retrogradation of bread staling

2. Impact of sourdough on the texture of bread

3. Moisture Redistribution and Phase Transitions During Bread Staling

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1. An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery;Gastronomy;2024-05-09

2. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics;Foods;2023-12-07

3. Bread staling prediction with a multiobjective particle swarm optimization‐based bread constitutive modeling method;Journal of Texture Studies;2023-06-11

4. Formation of texture quality of raspberry snack under microwave puffing;Journal of Texture Studies;2021-12-02

5. The Influence of Multilayer, “Sandwich” Package on the Freshness of Bread after 72 h Storage;Coatings;2020-11-30

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