Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 27, 2014, Pages 6445-6453

  Derde, Liesbeth J ^a   Gomand, Sara V ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

conventional baking; electrical resistance oven baking; moisture migration; physical changes in starch

Indexed keywords

ELECTRIC RESISTANCE; FOOD PRODUCTS; FOOD STORAGE; MOISTURE; MOISTURE DETERMINATION; MOISTURE METERS; OVENS; PROTONS; STARCH;

BAKING PROCESS; CONVENTIONAL BAKING; ELECTRICAL RESISTANCES; MOISTURE DISTRIBUTION; MOISTURE MIGRATION; PHYSICAL CHANGES; PROTON MOBILITY; STARCH RETROGRADATION;

STARCH; THERMAL PROCESSING (FOODS);

STARCH; WATER;

ANALYSIS; BREAD; COMPARATIVE STUDY; COOKING; DEVICES; FOOD STORAGE; PROCEDURES; TEMPERATURE;

BREAD; COOKING; FOOD STORAGE; STARCH; TEMPERATURE; WATER;

EID: 84903976367     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501856s     Document Type: Article

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