Characteristic coloring curve for white bread during baking

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 2, 2011, Pages 255-260

  Onishi, Masanobu ^a   Inoue, Michiko ^b   Araki, Tetsuya ^b   Iwabuchi, Hisakatsu ^a   Sagara, Yasuyuki ^c  

^a SAN EI GEN F F I INC   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c Food Kansei Communications Corp   (Japan)

Author keywords

Characteristic coloring curve; L*a*b* color value; Surface temperature; Weight loss; White bread

Indexed keywords

AIR TEMPERATURE; BAKING PROCESS; CARAMELIZATION; CHARACTERISTIC COLORING CURVE; COLOR COORDINATE SYSTEMS; COLOR FORMATION; HEATING CONDITIONS; LINEAR RELATIONSHIPS; MAILLARD REACTION; SURFACE COLORS; SURFACE TEMPERATURE; SURFACE TEMPERATURES; WEIGHT LOSS; WHITE BREAD;

COLOR; COLORING; FOOD PRODUCTS; HEATING; SURFACE PROPERTIES; THERMOCOUPLES;

ATMOSPHERIC TEMPERATURE;

ARTICLE; BREAD; COLOR; COOKING; HEAT; SURFACE PROPERTY;

BREAD; COLOR; COOKING; HOT TEMPERATURE; SURFACE PROPERTIES;

EID: 79952166541     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100558     Document Type: Article

References (15)

1. Therdthai N, Zhou W, and Adamczak T, J. Food Eng., 55, 41-48 (2002).
2. Mondal A and Datta AK, J. Food Eng., 86, 465-474 (2008).
3. Sablani SS, Marcotte M, Baik OD, and Castaigne F, LWT-Food Sci. Technol, 31, 201-209 (1998).
4. Therdthai N and Zhou W, Food Sci. Technol. Res., 9, 219-226 (2003).
5. Vanin FM, Lucas T, and Trystram G, Trends Food Sci. Technol., 20, 333-343 (2009).
6. Zhang J and Datta AK, J. Food Eng., 75, 78-89 (2006).
7. Purlis E and Salvadori VO, Food Res. Intern., 42, 865-870 (2009).
8. Purlis E and Salvadori VO, J. Food Eng., 80, 1107-1115 (2007).
9. Yamada Y and Preston KR, Cereal Chem., 71, 297-300 (1994).
10. Zanoni B, Peri C, and Bruno D, LWT-Food Sci. Technol, 28, 604-609 (1995).
11. Ahrne L, Andersson C-G, Floberg P, Rosen J, and Lingnert H, LWT-Food Sci. Technol., 40, 1708-1715 (2007).
12. Hadiyanto H, Asselman A, van Straten G, Boom RM, Esveld DC, and van Boxtel AJB, Innov. Food Sci. Emerg. Technol, 8, 285-298 (2007).
13. Pedreschi F, Leon J, Mery D, and Moyano P, Food Res. Intern., 39, 1092-1098 (2006).
14. Mohd Jusoh YM, Chin NL, Yusof YA, and Abdul Rahman R, J. Food Eng., 94, 366-371 (2009).
15. Wahlby U and Skjoldebrand C, J. Food Eng., 53, 177-184 (2002).