Cracks in bread crust cause longer crispness retention

Journal of Cereal Science

Volumn 57, Issue 2, 2013, Pages 215-221

  Hirte, Anita ^a,b   Hamer, Rob J ^b   Hoffmann, Luisa ^b   Primo Martín, Cristina ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Baking Technology Centre BV   (Netherlands)

Author keywords

Bread crust; Cracks; Crispness retention; Water vapor permeability

Indexed keywords

EID: 84875379828     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.11.006     Document Type: Article

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