The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread

The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh pa...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2017-11, Vol.65 (46), p.10074-10083
Hauptverfasser:	Nivelle, Mieke A, Bosmans, Geertrui M, Delcour, Jan A
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose - chemistry Bread - analysis Cooking - methods Glutens - chemistry Hot Temperature Triticum - chemistry Water - chemistry
Online-Zugang:	Volltext
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