Chemistry Reference
In-Depth Information
A
250
200
sound
crispy
brittle
tough1
150
100
50
0
0
2
4
6
Ageing time (hours)
B
180
160
140
crispy
brittle
crumbly
tough
120
100
80
60
40
20
0
0
5
10
15
Ageing time (minutes)
Figure 2 Sensory texture attributes (indicated) of model bread (A) and of model snack
(B) as a function of ageing time
Figure 3 Scanning electron microscope image showing the cellular structure of a crispy
biscuit. (Picture taken by B. Heijns and M. Wevers, KU Leuven, Belgium.)
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