Moisture Distribution during Conventional or Electrical Resistance Oven Baking of Bread Dough and Subsequent Storage-Reference-Cited by-同舟云学术

Moisture Distribution during Conventional or Electrical Resistance Oven Baking of Bread Dough and Subsequent Storage

Published:2014-06-26 Issue:27 Volume:62 Page:6445-6453
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Derde Liesbeth J.¹,Gomand Sara V.¹,Courtin Christophe M.¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501856s

Reference25 articles.

1. Effect of Pressure (Crust Formation) on Bread Crumb Grain Development

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics;LWT;2024-07

2. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

3. Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications;International Journal of Food Engineering;2024-04-25

4. Effect of high-molecular weight dextran-enriched sourdough fermented using Leuconostoc mesenteroides ATCC 8293 on bread quality and gluten;Food Bioscience;2023-06

5. Trends in bread waste utilisation;Trends in Food Science & Technology;2023-02