Effects of glycerol and moisture redistribution on mechanical properties of white bread

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 376-382

  Baik, Moo Yeol ^a   Chinachoti, Pavinee ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; FOOD PRODUCTS; MOISTURE; MOISTURE DETERMINATION; OSMOSIS;

%MOISTURE; AMORPHOUS NETWORKS; BREAD CRUMBS; GOOD CORRELATIONS; INITIAL MOISTURE CONTENT; OSMOTIC DEHYDRATION; ROLE OF WATER; SCALE FACTOR; STORAGE TIME; WATER LOSS;

GLYCEROL;

AMYLOPECTIN; GLYCEROL; WATER;

ARTICLE; BREAD; DEHYDRATION; FOOD ANALYSIS; LIPID COMPOSITION; MECHANICS; SHELF LIFE; WATER CONTENT;

EID: 0036095458     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.376     Document Type: Article

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