Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb

Journal of Cereal Science

Volumn 50, Issue 2, 2009, Pages 235-240

  Le Bail, Alain ^a   Boumali, Kahina ^a   Jury, Vanessa ^a   Ben Aissa, Fadhel ^a   Zuniga, Ruben ^a  

^a Universite de Nantes   (France)

Author keywords

Amylopectin; Bread baking; Crumb; Staling; Texture

Indexed keywords

EID: 68949215518     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.05.008     Document Type: Article

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