Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process

Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level)...

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Detalles Bibliográficos
Autores principales: Mohammadi Golchin, Farnaz, Movahhed, Sara, Eshaghi, Mohammadreza, Ahmadi Chenarbon, Hossein
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802537/
https://www.ncbi.nlm.nih.gov/pubmed/33473291
http://dx.doi.org/10.1002/fsn3.1993

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802537/
https://www.ncbi.nlm.nih.gov/pubmed/33473291
http://dx.doi.org/10.1002/fsn3.1993

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