Bread crispness and morphology can be controlled by proving conditions

Food Research International

Volumn 43, Issue 1, 2010, Pages 207-217

  Primo Martin C ^a   van Dalen, G ^b   Meinders, M B J ^a,c   Don, A ^b   Hamer, R H ^a,d   van Vliet, T ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Bread; Crispness; Sensory; Sound; Water; X ray microtomography

Indexed keywords

CLOSED STRUCTURES; CRISPNESS; GAS CELL; POSITIVE EFFECTS; SENSORY ANALYSIS; STORAGE TIME; WATER MIGRATION; WATER TRANSPORT; WATER UPTAKE; X RAY MICROTOMOGRAPHY;

MORPHOLOGY;

EID: 72449209141     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.030     Document Type: Article

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