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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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dc.contributor.author Altamirano-Fortoul, Rossana del Carmen es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Rosell, C.M. es_ES
dc.date.accessioned 2020-05-26T03:03:39Z
dc.date.available 2020-05-26T03:03:39Z
dc.date.issued 2013 es_ES
dc.identifier.issn 0022-4901 es_ES
dc.identifier.uri http://hdl.handle.net/10251/144315
dc.description.abstract [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 cross-section was associated to compression behavior, which reduced the sensibility to detect changes in the crust structure. Moreover, low crosshead speed (0.5¿mm/s) puncture test provided information about the cellular structure of the crust. The relationship between the puncturing parameters and the water activity and moisture content together with the crust microstructure analysis revealed that for obtaining reliable information about the structural ruptures related to crispiness texture, it is necessary to use low crosshead speeds (0.5¿mm/s) and low punch cross-section (3¿mm2). Crust microstructure observations indicate that the crust layers and the size and shape of the air cells are responsible of the puncturing behavior. es_ES
dc.description.sponsorship 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 like to thank her PhD grant (JAE pre) to CSIC. The authors also thank Forns Valencians S.A. (Spain) for supplying commercial frozen partially baked breads. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Texture Studies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bread es_ES
dc.subject Crust texture es_ES
dc.subject Microstructure es_ES
dc.subject Moisture content es_ES
dc.subject Puncturing es_ES
dc.subject Water activity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Texture of bread crust: puncturing settings effect and its relationship to microstructure es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1745-4603.2012.00368.x es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2008-00092/ES/DISEÑO, DESARROLLO Y VIABILIDAD DE PRODUCTOS ESPECIALES DE CEREALES: APROXIMACION FISICO-QUIMICA, FUNCIONAL Y SENSORIAL/ es_ES
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/j.1745-4603.2012.00368.x es_ES
dc.description.upvformatpinicio 85 es_ES
dc.description.upvformatpfin 94 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\253026 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Consejo Superior de Investigaciones Científicas es_ES
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