Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery

Author:

Higo Atsuko,Wada Yoshiko,Sato Yukinori

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference20 articles.

1. Features of Microwave Heating on Breaking Properties of Confectionery in Low Moisture

2. Moisture Sorption Characteristics of Several Food Fibers

3. 7) Van den Berg, C., Description of water activity of foods for engineering purposes by means of the G.A.B. model of sorption, In “Engineering science in the food industry” eds. B. M. McKenna, Elsevier Applied Science, London. pp. 311-321 (1984).

4. 8) Sato, Y., Wada, Y. and Higo, A., Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products. J. Food Eng., 96,172-178 (2011).

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