Long-term frozen storage of wheat bread and dough - Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 125-133

  Eckardt, J ^a,b   Ohgren C ^a   Alp, A ^a   Ekman, S ^a   Astrom A ^a   Chen, G ^b   Swenson, J ^b   Johansson, D ^a,c   Langton, M ^a,c  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Bread; Frozen storage; Ice formation; Temperature

Indexed keywords

TRITICUM AESTIVUM;

EID: 84871726157     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.10.007     Document Type: Article

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