Thermomechanical behavior of a crumb during chilling and freezing: Potential impact on crust flaking and interaction with formulation using selected enzymes

Starch: Achievements in Understanding of Structure and Functionality

Volumn , Issue , 2007, Pages 247-256

  Le Bail, Alain ^a   Ribotta, Pablo ^b,c  

^a Universite de Nantes   (France)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^c Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84891992585     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (12)

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8. Hamdami, N., Monteau, J.Y., and Le Bail, A. (2004-b). Heat and mass transfer in par-baked bread during freezing. Food Research International, 37, 477-488.
9. Le Bail, A., Monteau, J.Y., Margerie, F., Lucas, T., Chargelegue, A., and Reverdy, Y. (2005). Impact of selected process parameters on crust flaking of frozen partly baked bread. Journal of Food Engineering, 69, 503-509.
10. Lucas, T., Quellec, S., Le Bail, A., and Davenel, A. (2005). Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse. Journal of Food Engineering, 70, 151-164.
11. Vodovotz, Y., and Chinachoti, P. (1998). Glassy-rubbery transition and recrystallization during aging of wheat starch. Journal of Agricultural and Food Chemistry, 46, 446-453.
12. Vulicevic, I., Abdel-Aal, E.-S., Mittal, G.S., and Lu, X. (2004). Quality and storage life of par-baked frozen breads. Lebensmittel Wissenchaft und Technologie, 37, 205-213.