The impact of baking time and bread storage temperature on bread crumb properties
- 15 December 2013
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 141 (4), 3301-3308
- https://doi.org/10.1016/j.foodchem.2013.06.031
Abstract
No abstract availableKeywords
Funding Information
- Flanders’ FOOD (Brussels, Belgium)
- Research Foundation-Flanders (FWO, Brussels, Belgium)
This publication has 20 references indexed in Scilit:
- Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread MakingJournal of Agricultural and Food Chemistry, 2008
- Impact of different baking processes on bread firmness and starch properties in breadcrumbJournal of Cereal Science, 2005
- Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and MicroscopyCereal Chemistry Journal, 2005
- Changes in the Physicochemical Properties of Wheat‐ and Soy‐containing Breads During Storage as Studied by Thermal AnalysesJournal of Food Science, 2003
- Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived ArabinoxylansJournal of Agricultural and Food Chemistry, 1998
- Effects of Baking Temperature on Crumb‐Staling KineticsCereal Chemistry Journal, 1997
- Thermodynamic aspects of dough formation and functionalityFood Hydrocolloids, 1997
- Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starchesCarbohydrate Polymers, 1988
- CONTIN: A general purpose constrained regularization program for inverting noisy linear algebraic and integral equationsComputer Physics Communications, 1982
- Bread staling II.Journal of the Science of Food and Agriculture, 1971