Sensory crispness of crispy rolls: Effect of formulation, storage conditions, and water distribution in the crust

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Primo Martin C ^a   Van Vliet, T ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Crispness; Enzymes; Sensory; Sound; Water content

Indexed keywords

AMYLASE; GLUCOSE OXIDASE; PAPAIN; WATER;

ARTICLE; BREAD; FOOD ANALYSIS; FOOD HANDLING; HUMIDITY; METABOLISM; METHODOLOGY; QUALITY CONTROL; SENSATION; SURFACE PROPERTY; TIME;

ALPHA-AMYLASES; BREAD; FOOD ANALYSIS; FOOD HANDLING; GLUCOSE OXIDASE; HUMIDITY; PAPAIN; QUALITY CONTROL; SENSATION; SURFACE PROPERTIES; TIME FACTORS; WATER;

EID: 70349678651     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01318.x     Document Type: Article

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