Baking quality, sensory properties and shelf life of bread with polyols

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 2054-2061

  Bhise, Suresh ^a   Kaur, A ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Bread; Polyols; Sensory acceptability; Shelf life

Indexed keywords

BAKERIES; BREADMAKING; FATTY ACIDS; FOOD STORAGE; GLYCEROL; MOISTURE; MOISTURE DETERMINATION; PACKAGING MATERIALS; POLYOLS; POLYPROPYLENES;

AMBIENT CONDITIONS; BREAD; OVERALL ACCEPTABILITY; SENSORY ACCEPTABILITIES; SENSORY PROPERTIES; SHELF LIFE; STORAGE PERIODS; TEXTURAL PROPERTIES;

FOOD PRODUCTS;

EID: 84920253391     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1256-3     Document Type: Article

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