STALING OF VARIETY BREADS

被引：0
|
作者：
ROEWE, P [1 ]
LORENZ, K [1 ]
KULP, K [1 ]
机构：
[1] AMER INST BAKING,MANHATTAN,KS 66502
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1982年 / 15卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：263 / 266
页数：4
相关论文
共 50 条
  • [31] Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
    Ronda, Felicidad
    Caballero, Pedro A.
    Quilez, Joan
    Roos, Yrjoe H.
    JOURNAL OF CEREAL SCIENCE, 2011, 53 (01) : 97 - 103
  • [32] EFFECT OF VARIOUS FLOUR EXTRACTIONS, WATER-ABSORPTION, BAKING TEMPERATURE, AND SHORTENING LEVEL ON THE PHYSICAL QUALITY AND STALING OF PITA BREADS
    FARIDI, HA
    RUBENTHALER, GL
    CEREAL FOODS WORLD, 1984, 29 (09) : 575 - 576
  • [33] A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
    Mygdalia, Angeliki S.
    Nouska, Chrysanthi
    Hatzikamari, Magdalini
    Biliaderis, Costas G.
    Lazaridou, Athina
    FOOD RESEARCH INTERNATIONAL, 2022, 159
  • [34] PROXIMATE COMPONENTS IN SELECTED VARIETY BREADS COMMERCIALLY PRODUCED IN MAJOR UNITED-STATES CITIES
    RANHOTRA, G
    GELROTH, J
    NOVAK, F
    BOHANNON, F
    MATTHEWS, R
    JOURNAL OF FOOD SCIENCE, 1984, 49 (02) : 642 - &
  • [35] MINERALS IN SELECTED VARIETY BREADS COMMERCIALLY PRODUCED IN 4 MAJOR UNITED-STATES CITIES
    RANHOTRA, G
    GELROTH, J
    NOVAK, F
    MATTHEWS, R
    JOURNAL OF FOOD SCIENCE, 1985, 50 (02) : 365 - 368
  • [36] Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads
    Longin, C. F. H.
    Beck, H.
    Guetler, A.
    Guetler, H.
    Heilig, W.
    Zimmermann, J.
    Bischoff, S. C.
    Wuerschum, T.
    JOURNAL OF CEREAL SCIENCE, 2020, 95
  • [37] STALING OF BEER
    STRATING, J
    VANEERDE, P
    JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (05) : 414 - 415
  • [38] BREAD STALING
    DAPPOLONIA, BL
    CEREAL FOODS WORLD, 1979, 24 (09) : 443 - 443
  • [39] B-VITAMINS IN SELECTED VARIETY BREADS COMMERCIALLY PRODUCED IN MAJOR UNITED-STATES CITIES
    RANHOTRA, G
    GELROTH, J
    NOVAK, F
    MATTHEWS, R
    JOURNAL OF FOOD SCIENCE, 1985, 50 (04) : 1174 - 1176
  • [40] Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads
    Callejo, M. J.
    Benavente, E.
    Ezpeleta, J. I.
    Laguna, M. J.
    Carrillo, J. M.
    Rodriguez-Quijano, M.
    JOURNAL OF CEREAL SCIENCE, 2016, 68 : 38 - 45
12345