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Texture of bread crust: puncturing settings effect and its relationship to microstructure

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Texture of bread crust: puncturing settings effect and its relationship to microstructure

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Altamirano-Fortoul, RDC.; Hernando Hernando, MI.; Rosell, C. (2013). Texture of bread crust: puncturing settings effect and its relationship to microstructure. Journal of Texture Studies. 44(2):85-94. https://doi.org/10.1111/j.1745-4603.2012.00368.x

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Metadatos del ítem

Título: Texture of bread crust: puncturing settings effect and its relationship to microstructure
Autor: Altamirano-Fortoul, Rossana del Carmen Hernando Hernando, Mª Isabel Rosell, C.M.
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechanical parameters was investigated using breads with two different crust thickness. Results showed that, greater punch ...[+]
Palabras clave: Bread , Crust texture , Microstructure , Moisture content , Puncturing , Water activity
Derechos de uso: Cerrado
Fuente:
Journal of Texture Studies. (issn: 0022-4901 )
DOI: 10.1111/j.1745-4603.2012.00368.x
Editorial:
Blackwell Publishing
Versión del editor: http://dx.doi.org/10.1111/j.1745-4603.2012.00368.x
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2008-00092/ES/DISEÑO, DESARROLLO Y VIABILIDAD DE PRODUCTOS ESPECIALES DE CEREALES: APROXIMACION FISICO-QUIMICA, FUNCIONAL Y SENSORIAL/
info:eu-repo/grantAgreement/MICINN//AGL2011-23802/ES/HACIA ALIMENTOS HORNEADOS LIBRES DE GLUTEN MAS SALUDABLES. EFECTO COMBINADO DE TRATAMIENTOS ENZIMATICOS Y FISICOS SOBRE MATRICES HIDROCARBONADAS/
Agradecimientos:
Authors acknowledge the financial support of Spanish Ministerio de Ciencia e Innovacion (Project AGL2008-00092/ALI and AGL2011-23802) and the Consejo Superior de Investigaciones Cientificas (CSIC). Altamirano-Fortoul would ...[+]
Tipo: Artículo

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