New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine
Author:
Affiliation:
1. Laboratory of Food Materials Science and Engineering, Faculty of Agriculture and Life Science, Hirosaki University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/12/68_471/_pdf
Reference18 articles.
1. 1) Pacckia-Doss, P.P., Chevallier, S., Pare, A., and Le-Bail, A. (2019). Effect of supplementation of wheat bran on dough aeration and final bread volume. J. Food Eng., 252, 28-35.
2. 2) Gámbaro, A., Varela, P., Giménez, A., Aldovandi, A., Fisman, S.M., and Hough, G. (2002). Textural quality of white pan bread by sensory and instrumental measurements. J. Text. Stud., 33, 401-413.
3. 3) Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Lebail, A., C-Baric, I., and Gabric, D. (2008). Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making. Food Res.Int., 14, 714-719.
4. 4) Sato, Y. (2016). A modified American Association of Cereal Chemists method for compressive force value determination of white bread crumb firmness. Food Sci.Technol. Res., 22, 443-450.
5. 5) Sato, Y. (2019). Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Cereal Chem., 96, 1060-1067.
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