Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 379-385

  Le Bail, Alain ^a,b,c   Dessev, Tzvetelin ^a,b,c,d   Leray, Dominique ^e   Lucas, Tiphaine ^e   Mariani, Sylvia ^f   Mottollese, Giovanni ^f   Jury, Vanessa ^a,b,c  

^a Universite de Nantes   (France)

^b CNRS   (France)

^c Laboratoire d'Acoustique Environnementale   (France)

^d UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^e CEMAGREF   (France)

^f UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Baking; Bread; Crust; Steaming

Indexed keywords

BAKING; BREAD; CRUST; INTERNAL SURFACES; MOISTURE LOSS; QUALITY ATTRIBUTES; SECONDARY PRODUCTION; SPECIFIC VOLUME; STEAM INJECTION; STEAMING; THERMAL INACTIVATION;

FOOD PRODUCTS; HEATING RATE; OVENS; STEAM CONDENSERS; STOVES;

HEATING;

EID: 79954418169     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.001     Document Type: Article

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