Effect of fermentation conditions on bread staling kinetics

European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1379-1387

  Gómez, Manuel ^a   Oliete, Bonastre ^a   Pando, Valentín ^b   Ronda, Felicidad ^a   Caballero, Pedro A ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Bread staling; Fermentation; Shelf life; Staling kinetics; Texture

Indexed keywords

CORRELATION METHODS; FERMENTATION; FOOD PROCESSING; TEMPERATURE MEASUREMENT; TEXTURES; YEAST;

BREAD DENSITY; BREAD STALING; STALING KINETICS;

FOOD PRODUCTS;

EID: 41549102089     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0668-y     Document Type: Article

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