Different approaches for improving the quality and extending the shelf life of the partially baked bread: Low temperatures and HPMC addition

Journal of Food Engineering

Volumn 72, Issue 1, 2006, Pages 92-99

  Bárcenas, María Eugenia ^a   Rosell, Cristina M ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Frozen storage; HMPC; Microstructure; Par baked bread; Positive temperature storage

Indexed keywords

CELLULOSE; COLLOIDS; CRYOGENICS; FOOD PRODUCTS; FREEZING; LOW TEMPERATURE PRODUCTION; MICROSTRUCTURE; REFRIGERATION; SCANNING ELECTRON MICROSCOPY;

CRYO-SCANNING; FROZEN STORAGE; HYDROCOLLOIDS; HYDROXYPROPYLMETHYLCELLULOSE (HPMC); PAR-BAKED BREAD; POSITIVE TEMPERATURE STORAGE;

FOOD PROCESSING;

CELLULOSE; COLLOIDS; FOOD; FREEZING; LOW TEMPERATURE; REFRIGERATION; SHELF LIFE;

EID: 22544469123     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.027     Document Type: Article

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