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A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen Cover

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 68 (2017): Issue 1 (March 2017)
By: Johannes Frauenlob,  Marta Nava,  Stefano D’Amico,  Heinrich Grausgruber,  Mara Lucisano and  Regine Schoenlechner  
Open Access
|Mar 2017

Authors

Johannes Frauenlob

University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria

Marta Nava

University of Milan, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milan, Italy

Stefano D’Amico

University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria

Heinrich Grausgruber

University of Natural Resources and Life Sciences Vienna (BOKU), Department of Crop Sciences, Division of Plant Breeding, Tulln, Austria

Mara Lucisano

University of Milan, Department of Food, Environmental and Nutritional Sciences (DeFENS), Milan, Italy

Regine Schoenlechner

regine.schoenlechner@boku.ac.at

University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
DOI: https://doi.org/10.1515/boku-2017-0003 | Journal eISSN: 2719-5430 | Journal ISSN: 0006-5471
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Language: English
Page range: 29 - 39
Submitted on: Jan 23, 2017
Accepted on: Mar 10, 2017
Published on: Mar 31, 2017
Published by: Universität für Bodenkultur Wien
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
bread staling,
wheat quality,
Avrami,
bread crumb properties,
Rapid Visco Analyser
Related subjects:
Life sciences,
Ecology,
Life sciences, other

© 2017 Johannes Frauenlob, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano, Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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