The role of the gluten network in the crispness of bread crust

Journal of Cereal Science

Volumn 43, Issue 3, 2006, Pages 342-352

  Primo Martin C ^a   Pijpekamp, A van de ^a,b   Vliet, T van ^a,c   Jongh, H H J de ^a,b   Plijter, J J ^a,b   Hamer, R J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bread; Crispness; Crust; Enzymes; Water

Indexed keywords

EID: 33646036429     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.12.007     Document Type: Article

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