Impact of air humidity in industrial heating processes on selected quality attributes of bread rolls

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 647-655

  Schirmer, M ^a   Hussein, W B ^a   Jekle, M ^a   Hussein, M A ^a   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Baking; Bread; Crispness; Humidity

Indexed keywords

AIR HUMIDITY; BAKING; BAKING PROCESS; BREAD; COLOUR CHANGE; CRISPNESS; HIGH TEMPERATURE; HUMIDITY; PRESENCE OF PRODUCT; PRODUCT PARAMETERS; PRODUCT QUALITY; QUALITY ATTRIBUTES; REAL TIME;

FOOD PRODUCTS; INDUSTRIAL RESEARCH; MOISTURE;

THERMAL PROCESSING (FOODS);

EID: 79955845128     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.020     Document Type: Article

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