Impact of different baking processes on bread firmness and starch properties in breadcrumb

Journal of Cereal Science

Volumn 42, Issue 2, 2005, Pages 173-184

  Patel, B K ^a   Waniska, R D ^b   Seetharaman, K ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Baking; Bread shelf life; Conventional oven; Hybrid oven; Impingement oven; Starch retrogradation; Thermal profile during baking

Indexed keywords

EID: 21744444521     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.04.007     Document Type: Article

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