Impact of fibers on physical characteristics of fresh and staled bake off bread

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 273-281

  Rosell, Cristina M ^a   Santos, Eva ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Breadmaking; Partially baked; Quality; Staling

Indexed keywords

BREADMAKING; BREADMAKING PROCESS; FIBER BLENDS; LOW TEMPERATURES; PAR-BAKED BREAD; PHYSICAL CHARACTERISTICS; RESISTANT STARCH; SOLUBLE FIBER; SPECIFIC VOLUME; STORAGE CONDITION; SUB-ZERO TEMPERATURES;

ESTERS; FIBERS; HARDNESS; IMAGE ANALYSIS; STARCH;

TEXTILE BLENDS;

EID: 75749104122     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.008     Document Type: Article

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