Simulating the formation of bread crust in a DMTA rheometer

Journal of Cereal Science

Volumn 51, Issue 3, 2010, Pages 277-283

  Vanin, F M ^a,b   Michon, C ^c   Trystram, G ^c   Lucas, T ^a,b  

^a Cemagref   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^c AGROPARISTECH   (France)

Author keywords

Baking; Crust; Heating rate; Rheological properties; Starch gelatinization; Water content

Indexed keywords

LYCHNIS CHALCEDONICA;

EID: 77953323171     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.12.005     Document Type: Article

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