Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage-Reference-Cited by-同舟云学术

Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage

Published:2013 Issue:1 Volume:19 Page:29-37
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

MOHD JUSOH Y.M.,CHIN N.L.,YUSOF Y.A.,RAHMAN R.A.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference37 articles.

1. AACC. (1994). Approved Methods of the AACC. Method 44-15A. American Association of Cereal Chemists. St. Paul, MN.

2. Anon. (2009). The Mac Humidity/Moisture Handbook, Machine Applications Corporations, Mac Instruments, Ohio.

3. Baik, M.Y. and Chinachoti, P. (2002). Effects of glycerol and moisture redistribution on mechanical properties of white bread. Cereal Chem., 79, 376-382.

4. Baik, O.D. and Marcotte, M. (2002). Modeling the moisture diffusivity in a baking cake. J. Food Eng., 56, 27-36.

5. Defloor, I., Nys, M. and Delcour, J.A. (1993). Wheat starch, cassava starch, and cassava flour impairment of the breadmaking potential of wheat flour. Cereal Chem., 70, 526-530.

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