GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE
نویسندگان
چکیده
منابع مشابه
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...
متن کاملchanges of crust and crumb firmness of part-baked sangak bread packaged in modified atmosphere during storage time
0
متن کاملBread Staling: Updating the View
Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...
متن کاملBread Crumb Amylograph Studies . I . Effects of Storage Time , Shortening , Flour Lipids , and Surfactants '
Cereal Chem. 69(5):495-501 Sodium stearoyl lactylate, sucrose monopalmitate, diacetyl tartaric acid the height of the plateau before the viscosity onset. The plateau was esters of monoand diglycerides, monoglycerides, and petroleum etherformed by progressive lowering of the initial viscosity, presumably caused extracted flour lipids were added to a bread formula at the 0.5% level by amylopectin...
متن کاملA “ Softer ” Approach to Improving the Quality of Refrigerated Bakery Products FEATURE
F resh bakery products have been a staple food for humans for hundreds of years. Freshly baked products have a flavorful aroma, yeasty, sweet taste, and soft but resilient texture. However, the freshness of bakery products can be lost quickly over time. This loss of freshness is due to a series of slow chemical and physical changes that leads to progressive firming of the crumb, commonly referr...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Texture Studies
سال: 2011
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.2011.00307.x