Control of crust permeability and crispness retention in crispy breads

Food Research International

Volumn 46, Issue 1, 2012, Pages 92-98

  Hirte, Anita ^a,b   Hamer, Rob J ^b   Meinders, Marcel B J ^a,b   van de Hoek, Kevin ^b   Primo Martín, Cristina ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Crispness retention; Crust; Water migration; Water vapor permeability

Indexed keywords

CRISPNESS RETENTION; CRUST; HIGH WATER; SENSORY EVALUATION; WATER MIGRATION; WATER VAPOR PERMEABILITY;

OPTIMIZATION;

WATER QUALITY;

EID: 84855455342     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.019     Document Type: Article

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