Effect of loaf specific volume on the rate and extent of staling in bread

The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which d...

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Veröffentlicht in:	Journal of the science of food and agriculture 1968-02, Vol.19 (2), p.95-101
Hauptverfasser:	Axford, D. W. E., Colwell, K. H., Cornford, S. J., Elton, G. A. H.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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