Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The...

Descripción completa

Detalles Bibliográficos
Autores principales: Popov-Raljić, Jovanka V., Mastilović, Jasna S., Laličić-Petronijević, Jovanka G., Popov, Vladimir S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2009
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3260604/
https://www.ncbi.nlm.nih.gov/pubmed/22291527
http://dx.doi.org/10.3390/s91108613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3260604/
https://www.ncbi.nlm.nih.gov/pubmed/22291527
http://dx.doi.org/10.3390/s91108613

Ejemplares similares