+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Texture meaurements on white bread. 2. The multiple influence of storage time, test pressure, initial thickness of pieces of crumb and duration of test pressure or time after lifting the test pressure on softness or elasticity of white bread crumb



Texture meaurements on white bread. 2. The multiple influence of storage time, test pressure, initial thickness of pieces of crumb and duration of test pressure or time after lifting the test pressure on softness or elasticity of white bread crumb








Accession: 017270333

Download citation: RISBibTeXText


Related references

Texture measurements on white bread part 2 the multiple effect of storage time test pressure initial thickness of the test pieces and duration of pressure load and pressure time after releasing the pressure load on softness or elasticity of white bread crumbs. Lebensmittel Wissenschaft and Technologie 9(2): 66-71, 1976

Texture measurements of white bread. 3. Results of multivariate analyses of softness, deformation work, modulus of elasticity, switch frequency and relative elasticity at different initial thickness of bread pieces, maximum pressure and storage time. 1976

Texture measurements on white bread part 1 the time dependent changes of firmness softness and elasticity of white bread crumb. Lebensmittel Wissenschaft and Technologie 9(2): 59-65, 1976

Texture measurements on white bread. 1. The time dependent changes of firmness, softness and elasticity of white bread crumb. 1976

Certincation of 'Multiple Binarization Imaging Method' Using Bread-Crumb Imitating Boards and Its Application to Digital Image Analysis of Crumb Grain of Commercial White Pan Breads. Nippon Shokuhin Kagaku Kogaku Kaishi 57(12): 517-524, 2010

The impact of baking time and bread storage temperature on bread crumb properties. Food Chemistry 141(4): 3301-3308, 2013

Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food chemistry 95(3): 438-445, 2006

The influence of ingredients on bread crumb softness. Cereal Foods World 31(8): 609, 1986

Bread staling studies 1. effect of surfactants on moisture migration from crumb to crust and firmness values of bread crumb. Cereal Chemistry 60(4): 298-300, 1983

On the mechanization of the manual compressibility test of bread crumb. Technical Research Centre of Finland Materials and Processing Technology Publication (2): 1-24, 1972

Effect of pressure (crust formation) on bread crumb grain development. Cereal Chemistry 75(5): 581-584, 1998

Impact of frozen storage time on the volatile profile of wheat bread crumb. Food Chemistry 232: 185-190, 2017

Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb. International journal of food properties(4): 609-622, 2006

The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 214(6): 489-496, 2002

Effect of strain level and storage time on the recoverable work of compressed bread crumb. Journal of texture studies 3(1): 13-24, 1992