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
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
Language: English, German
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: Volume open
Related subjects:
© 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.