Does crumb morphology affect water migration and crispness retention in crispy breads?

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 289-295

  Hirte, Anita ^a,b   Primo Martín, Cristina ^a,c   Meinders, Marcel B J ^a,b   Hamer, Rob J ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Bakery Technology Centre BV   (Netherlands)

Author keywords

Crispness retention; Crumb morphology; Effective diffusion coefficient; Water vapor permeability

Indexed keywords

EID: 84865964519     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.05.014     Document Type: Article

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