Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread-Reference-Cited by-同舟云学术

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Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread

Published:2002-07-23 Issue:11 Volume:82 Page:1268-1275
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fik Mirosław,Surówka Krzysztof

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. Baked goods quality improvers in Poland;Ambroziak;Przegl Piek Cuk,1985

2. Current understanding of staling of bread;Hoseney;Tech Bull Am Inst Baking Res Depart,1998

3. The utilization of the density acid whey for baking aims;Haber;Przegl Piek Cuk,1993

4. Influence of freezing rate and time of storage on quality of wholemeal bread with livex addition;Fik;Chłodnictwo,1993

5. Bread staling studies. I. Effect of protein content on staling rate and crumb pasting properties;Kim;Cereal Chem,1977

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