Effect of water content and storage time on white pan bread quality: instrumental evaluation
1997
Gil, M.J. | Callejo, M.J. | Rodriguez, G.
The firmness of white pan bread was measured using compression and bending tests to determine the influence of the water content of the dough on bread quality and on the changes taking place with storage time. Three sample breads were prepared using different flours and three different water contents, and firmness was tested at 24, 48 and 72 h. For gluten-enriched flours, higher water contents tended to bring about a decrease in compression force and bending values, improving shelf-life by reducing the increase in firmness over time.
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书目信息
页码
pp. 268-273
其它主题
Universite; Texturometre; Fermete; Pate de cuisson; Masa de panaderia; Farine de cereale; Propiedades fisicoquimicas; Espana; Duracion; Texturometros; Propriete physicochimique; Duree
语言
英语
注释
Summary (En)
翻译的标题
[Einfluss des Wassergehalts und der Lagerungszeit auf die Qualitaet von Weissbrot: Instrumentale Beurteilung]
类型
Summary
1999-08-15
AGRIS AP
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