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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

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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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