Effect of the amount of steam during baking on bread crust features and water diffusion

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 128-134

  Altamirano Fortoul, R ^a,b,c   Le Bail, A ^b,c   Chevallier, S ^b,c   Rosell, C M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b CNRS   (France)

^c Laboratoire d'Acoustique Environnementale)   (France)

Author keywords

Baking; Bread; Crust; Microstructure; Microtomography

Indexed keywords

DIFFUSION IN LIQUIDS; FOOD PRODUCTS; GELATION; MECHANICAL PROPERTIES; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; STARCH; TOMOGRAPHY; WATER VAPOR;

BAKING; BREAD; CRUST; MICRO-TOMOGRAPHY; STARCH GELATINIZATION; SURFACE MECHANICAL PROPERTIES; WATER VAPOUR PERMEABILITY; X RAY MICROTOMOGRAPHY;

STEAM;

EID: 84862266984     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.015     Document Type: Article

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