A "softer" approach to improving the quality of refrigerated bakery products

Cereal Foods World

Volumn 53, Issue 6, 2008, Pages 301-305

  Sargent, K ^a  

^a Caravan Ingredients   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS;

EID: 58149150057     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-53-6-0301     Document Type: Article

References (11)

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2. Bechtel, W. G., Meisner, D. F., and Bradley, W. B. The effect of crust on the staling of bread. Cereal Chem. 39:160, 1953.
3. Bohn, R. T. Cereal Sci. Today 4:174, 1959.
4. Bohn, R. T., and Junk, W. R. Sugars. In: Bakery Technology and Engineering. S. A. Matz, ed. Avi Publishing Co., Westport, CT, 1960.
5. Cauvain, C. P., and Young, L. S. Technology of Breadmaking. Campden and Chorleywood Food Research Association (CCFRA), Chipping Campden, Gloucestershire, UK, 1998.
6. Colwell, K. H., Axford, D. W. E., Chamberlin, N., and Elton, G. A. H. Effect of storage temperature on the ageing of concentrated wheat starch gels. J. Sci. Food Agric. 20:550, 1969.
7. Gray, J. A., and Bemiller, J. N. Bread staling: Molecular basis and control. Compr. Rev. Food Sci. Food Safety 2:1, 2003.
8. Guy, R. C. E., Hodge, D. G., and Robb, J. An examination of the phenomena associated with cake staling. FMBRA Report No. 107, CCFRA, Chipping Campden, UK, 1983.
9. Hoseney, C. R. Principles of Cereal Science and Technology. AACC Intl., St. Paul, MN, 1986.
10. Nesetril, D. M. Bakers Dig. 41(3), 28, 1967.
11. Pyler, E.J. Baking Science & Technology. Sosland Publishing Company, Kansas City, MO, 1988.