Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling
نویسندگان
چکیده
منابع مشابه
Bread 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...
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In this paper we study two related multiphase models for simultaneous heat and mass transfer process during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with the instantaneous phase change model used in the literature. We propose a reactiondiffusion model based on the Hertz-Knudsen equation, where the ph...
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the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...
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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...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-1992-z