Biomedical Engineering Reference
In-Depth Information
Scanlon MG, Zghal MC (2001) Bread properties and crumb structure. Food Res Int 34:841-864
Sciarini LS, Pérez GT, Lamballerie M, León AL, Ribotta PD (2012) Partial-baking process on
gluten-free bread: impact of hydrocolloid addition. Food Bioprocess Technol 5:1724-1732
Singh AP, Bhattacharya M (2005) Development of dynamic modulus and cell opening of dough
during baking. J Texture Stud 36:44-67
Skara N, Novotni D, Cukelj N, Smerdel B, Curic D (2013) Combined effects of inulin, pectin and
guar gum on the quality and stability of partially baked frozen bread. Food Hydrocoll 30:
428-436
Smith JP, Daifas DP, El-Khoury W, Koukoutsis J, El-Khoury A (2004) Shelf life and safety con-
cerns of bakery products-a review. Crit Rev Food Sci Nutr 44:19-55
Stoecker FW (1998) Industrial refrigeration handbook. McGraw-Hill, New York, p 573
Thorvaldsson K, Skjöldebrand C (1998) Water diffusion in bread during baking. Lebensm Wiss
Technol 31:658-663
Vanina FM, Lucasa T, Trystramc G (2009) Crust formation and its role during bread baking.
Trends Food Sci Technol 20:333-343
Vulicevic IR, Abdel-Aal ESM, Mittal GS, Lu X (2004) Quality and storage life of par-baked fro-
zen breads. Lebensm Wiss Technol 37:205-213
Wagner MJ, Lucas T, Le Ray D, Trystram G (2007) Water transport in bread during baking. J Food
Eng 78:1167-1173
Walt MAR (1971) Properties of starch as related to the characteristics of starch-structured breads,
master thesis. Foods and Nutrition, Oregon State University
Wang L, Sun D (2001) Rapid cooling of porous and moisture foods by using vacuum cooling
technology. Trends Food Sci Technol 12:174-184
Zanoni B, Peri C, Bruno D (1995a) Modelling of browning kinetics of bread crust during baking.
Lebensm Wiss Technol 28:604-609
Zanoni B, Peri C, Bruno D (1995b) Modelling of starch gelatinization kinetics of bread crumb
during baking. Lebensm Wiss Technol 28:314-318
Zhang L, Lucas T, Doursat C, Flick D, Wagner M (2007) Effects of crust constraints on bread
expansion and CO 2 release. J Food Eng 80:1302-1311
Search WWH ::




Custom Search