TEXTURE CHARACTERISTICS OF REHEATED BREAD

被引：0
|
作者：
ROGERS, DE
DOESCHER, LC
HOSENEY, RC
机构：
来源：
CEREAL CHEMISTRY | 1990年 / 67卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：188 / 191
页数：4
相关论文
共 50 条
  • [11] Effect of different carbohydrases on fresh bread texture and bread staling
    Haros, M
    Rosell, CM
    Benedito, C
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2002, 215 (05) : 425 - 430
  • [12] Effect of different carbohydrases on fresh bread texture and bread staling
    Monica Haros
    Cristina M. Rosell
    Carmen Benedito
    European Food Research and Technology, 2002, 215 : 425 - 430
  • [13] Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread
    Wang L.
    Shi D.
    Chen J.
    Dong H.
    Chen L.
    Grain and Oil Science and Technology, 2023, 6 (02): : 82 - 90
  • [14] Effects of Chinese chestnut powder on starch digestion, texture properties,and staling characteristics of bread
    Lei Wang
    Denghua Shi
    Jie Chen
    Huina Dong
    Ling Chen
    Grain&OilScienceandTechnology, 2023, 6 (02) : 82 - 90
  • [15] TEXTURE ANALYSIS OF SPELT WHEAT BREAD
    Lacko-Bartosova, Magdalena
    Korczyk-Szabo, Joanna
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2013, 2 : 2249 - 2255
  • [16] DESCRIPTIVE SENSORY ANALYSIS OF BREAD TEXTURE
    MARSH, RA
    PIERSON, BJ
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (11) : 1224 - 1224
  • [17] FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK
    PENNER, KK
    BOWERS, JA
    JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 553 - 555
  • [18] Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
    Carlo Giuseppe Rizzello
    Luana Nionelli
    Rossana Coda
    Raffaella Di Cagno
    Marco Gobbetti
    European Food Research and Technology, 2010, 230 : 645 - 654
  • [19] Steam bread made by superfine purple corn flour: Texture characteristics and in vitro starch digestibility
    Guo, Xiaojuan
    Dai, Taotao
    Chen, Mingshun
    Deng, Lizhen
    Chen, Jun
    Liu, Chengmei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 169
  • [20] Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
    Rizzello, Carlo Giuseppe
    Nionelli, Luana
    Coda, Rossana
    Di Cagno, Raffaella
    Gobbetti, Marco
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 230 (04) : 645 - 654
12345