Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

Journal of Food Engineering

Volumn 97, Issue 1, 2010, Pages 1-7

  Polaki, A ^a   Xasapis, P ^a   Fasseas, C ^a   Yanniotis, S ^a   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bread; Frozen storage; Grain structure; Roundness; Sensory characteristics

Indexed keywords

AMBIENT CONDITIONS; CONTROL SAMPLES; DESCRIPTIVE ANALYSIS; FROZEN STORAGE; GRAIN STRUCTURES; LARGE PORES; MICRO-STRUCTURAL; PORE AREAS; PORE CHARACTERISTICS; SEMI-BAKED BREAD; SENSORY CHARACTERISTICS; STRUCTURAL DAMAGES;

CRYSTAL MICROSTRUCTURE; GRAIN SIZE AND SHAPE; IMAGE ANALYSIS; PORE SIZE; SCANNING ELECTRON MICROSCOPY;

FREEZING;

EID: 71749085999     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.031     Document Type: Article

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