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Volumn , Issue , 2011, Pages 164-172

Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes

Author keywords

Bread; Crust; Enzymes; Fracture; Mechanical properties; Structure

Indexed keywords

BAKERIES; ENGINEERS; ENZYMES; FOOD PRODUCTS; FRACTURE MECHANICS; GLUCOSE OXIDASE; GLUCOSE SENSORS; MECHANICAL PROPERTIES; MICROSTRUCTURE; STRUCTURE (COMPOSITION);

EID: 84991071439     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper
Times cited : (2)

References (11)
  • 1
    • 13844275787 scopus 로고    scopus 로고
    • Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
    • Luyten, H., Plijter, J.J., & Van Vliet, T. (2004). Crispy/crunchy crusts of cellular solid foods: a literature review with discussion. Journal of Texture Studies, 35, 445-492.
    • (2004) Journal of Texture Studies , vol.35 , pp. 445-492
    • Luyten, H.1    Plijter, J.J.2    Van Vliet, T.3
  • 2
    • 0034140221 scopus 로고    scopus 로고
    • In situ mechanical testing of dry and hydrated breadcrumb in the environmental scanning electron microscope (ESEM)
    • Stokes, D.J., & Donald, A.M., 2000. In situ mechanical testing of dry and hydrated breadcrumb in the environmental scanning electron microscope (ESEM). Journal of Materials Science, 35, 311-321.
    • (2000) Journal of Materials Science , vol.35 , pp. 311-321
    • Stokes, D.J.1    Donald, A.M.2
  • 3
    • 0032341902 scopus 로고    scopus 로고
    • Influence of water on the crispness and sensory studies of cereal-based foods: Acoustic, mechanical and sensory studies
    • Roudaut, G., Dacremont, C., & Le Mestle, M. 1998. Influence of water on the crispness and sensory studies of cereal-based foods: acoustic, mechanical and sensory studies. Journal of Texture Studies 29, 199-213.
    • (1998) Journal of Texture Studies , vol.29 , pp. 199-213
    • Roudaut, G.1    Dacremont, C.2    Le Mestle, M.3
  • 4
    • 0002468543 scopus 로고
    • Observations on strawberry texture. A three pronged approach
    • Szczesniak, A.S., & Smith, E.Z. (1969). Observations on strawberry texture. A three pronged approach. Journal of Textural Studies, 1, 65.
    • (1969) Journal of Textural Studies , vol.1 , pp. 65
    • Szczesniak, A.S.1    Smith, E.Z.2
  • 6
    • 0032244966 scopus 로고    scopus 로고
    • Texture and structure of crispy-puffed food products part II: Mechanical properties in puncture
    • Van Hecke, E., Allaf, A.K., & Bouvier, J.M. (1998). Texture and structure of crispy-puffed food products part II: Mechanical properties in puncture. Journal of Texture Studies, 29, 619-632.
    • (1998) Journal of Texture Studies , vol.29 , pp. 619-632
    • Van Hecke, E.1    Allaf, A.K.2    Bouvier, J.M.3
  • 10
    • 33646196403 scopus 로고    scopus 로고
    • Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
    • Bonet, A., Rosell, C.M., Caballero, P., Gómez, M., Pérez-Munuera, I., & Lluch, M.A. (2006). Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level. Food Chemistry, 99, 408-415.
    • (2006) Food Chemistry , vol.99 , pp. 408-415
    • Bonet, A.1    Rosell, C.M.2    Caballero, P.3    Gómez, M.4    Pérez-Munuera, I.5    Lluch, M.A.6
  • 11
    • 54149117275 scopus 로고    scopus 로고
    • Fracture intermittency during a puncture test of cereal snacks and its relation to porous structure
    • Tsukakoshi, Y., Naito, s., & Ishida, N. 2008. Fracture intermittency during a puncture test of cereal snacks and its relation to porous structure. Food Research International 41, 909-917.
    • (2008) Food Research International , vol.41 , pp. 909-917
    • Tsukakoshi, Y.1    Naito, S.2    Ishida, N.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.