Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 169-176

  Barrett, A H ^a   Cardello, A V ^a   Mair, L ^b   Maguire, P ^a   Lesher, L L ^c   Richardson, M ^a   Briggs, J ^a   Taub, I A ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b Zymark Center   (United States)

^c SCIENCE APPLICATIONS INTERNATIONAL CORPORATION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIGITAL STORAGE; EXTRUSION; FOOD PRODUCTS;

BAKED PRODUCT; BREAD DOUGH; EXTRUSIONS FORMING; FORMING TECHNIQUES; OPTIMISATIONS; PHYSICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; STRESS-STRAIN DATA; TEXTURAL CHARACTERISTIC; UNI-AXIAL COMPRESSION;

GLYCEROL;

GLYCEROL;

ARTICLE; BREAD; CONSUMER; CONTROLLED STUDY; FOOD INDUSTRY; FOOD QUALITY; MATHEMATICAL MODEL; SHELF LIFE;

EID: 0034104729     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.169     Document Type: Article

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