Water content or water activity: What rules crispy behavior in bread crust?

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6432-6438

  Van Nieuwenhuijzen, N H ^a,b   Primo Martin C ^a   Meinders, M B J ^a,b   Tromp, R H ^a,c   Hamer, R J ^a,d   Van Vliet, T ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH; WATER;

ARTICLE; BREAD; CHEMISTRY; FOOD HANDLING; HUMAN; PHYSICAL CHEMISTRY; SENSATION; TRANSITION TEMPERATURE;

BREAD; CHEMISTRY, PHYSICAL; FOOD TECHNOLOGY; HUMANS; SENSATION; STARCH; TRANSITION TEMPERATURE; WATER;

EID: 50449102380     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800522c     Document Type: Article

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