Effect of part-baking time, freezing rate and storage time on part-baked bread quality-Reference-Cited by-同舟云学术

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Published:2021-06 Issue:suppl 1 Volume:41 Page:352-359
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GERARDO-RODRÍGUEZ Jesus Enrique¹,RAMÍREZ-WONG Benjamín¹^ORCID,TORRES-CHÁVEZ Patricia Isabel¹,LEDESMA-OSUNA Ana Irene¹,CARVAJAL-MILLÁN Elizabeth²,LÓPEZ-CERVANTES Jaime³,SILVAS-GARCÍA María Irene¹^ORCID

Affiliation:

1. Universidad de Sonora, Hermosillo, México

2. Centro de Investigación en Alimentación y Desarrollo, México

3. Instituto Tecnológico de Sonora, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst06820.pdf

Reference34 articles.

1. Approved Methods of the AACC,1999

2. Par-baked bread technology: formulation and process studies to improve quality;Almeida E. L.;Critical Reviews in Food Science and Nutrition,2016

3. Handbook of frozen foods;Anon M.,2004

4. Mold spoilage of bread and its biopreservation: a review of current strategies for bread shelf life extension;Axel C.;Critical Reviews in Food Science and Nutrition,2017

5. Effect of freezing and frozen storage on the staling of part-baked bread;Bárcenas M. E.;Food Research International,2003

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