Baking of muffins: Kinetics of crust color development and optimal baking time

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3208-3216

  Ureta, María Micaela ^a   Olivera, Daniela F ^a   Salvadori, Viviana O ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Baking time; Browning Index; Crust color kinetics; Sensory analysis

Indexed keywords

BAKERY PRODUCTS; COLOR; FORCED CONVECTION; KINETICS; SENSORY ANALYSIS; TEMPERATURE MEASUREMENT;

BAKING TEMPERATURE; BAKING TIME; BROWNING INDEX; COLOR DEVELOPMENT; COLOR KINETICS; EXPONENTIAL DEPENDENCE; KINETIC MODELING; QUALITY ATTRIBUTES;

BAKERIES;

EID: 84911006406     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1292-z     Document Type: Article

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