Water transfer in bread during staling: Physical phenomena and modelling

Journal of Food Engineering

Volumn 211, Issue , 2017, Pages 95-103

  Monteau, Jean Yves ^a,b   Purlis, Emmanuel ^a,b,c   Besbes, Emna ^a,b   Jury, Vanessa ^a,b   Le Bail, Alain ^a,b  

^a LUNAM UNIVERSITÉ   (France)

^b Universite de Nantes   (France)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Sandwich bread; Staling; Water transfer modelling

Indexed keywords

FOOD PROCESSING; FOOD TECHNOLOGY;

INDIVIDUAL INTERESTS; PHYSICAL PHENOMENA; SANDWICH BREAD; SIMPLIFYING ASSUMPTIONS; STALING; STARCH RETROGRADATION; WATER TRANSFER MECHANISMS; WATER TRANSFERS;

FOOD PRODUCTS;

EID: 85019648503     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.04.016     Document Type: Article

References (13)

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