Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Journal of Food Engineering

Volumn 163, Issue , 2015, Pages 25-31

  Altamirano Fortoul, R ^a   Hernandez Munoz P ^a   Hernando, I ^b   Rosell, C M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Additives; Crust layer; Mechanical properties; Microstructure; Moisture sorption isotherms; Water vapor permeability

Indexed keywords

ADDITIVES; ADSORPTION ISOTHERMS; BUILDING MATERIALS; CITRIC ACID; FOOD ADDITIVES; GLYCEROL; HYDROPHOBICITY; ISOTHERMS; MECHANICAL PROPERTIES; MICROSTRUCTURE; MOISTURE; MOISTURE DETERMINATION; WATER VAPOR;

CRUST LAYER; MICROSTRUCTURE AND MECHANICAL PROPERTIES; MOISTURE SORPTION ISOTHERMS; PERMEABILITY PROPERTIES; WATER BARRIER PROPERTIES; WATER SORPTION ISOTHERMS; WATER VAPOR BARRIERS; WATER VAPOR PERMEABILITY;

MECHANICAL PERMEABILITY;

EID: 84929076133     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.019     Document Type: Article

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