Crust treatments to reduce bread staling

Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weigh...

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Detalles Bibliográficos
Autores principales: Chen, Yi, Gavaliatsis, Theodoros, Kuster, Simon, Städeli, Christian, Fischer, Peter, Windhab, Erich J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8050008/
https://www.ncbi.nlm.nih.gov/pubmed/33889851
http://dx.doi.org/10.1016/j.crfs.2021.03.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8050008/
https://www.ncbi.nlm.nih.gov/pubmed/33889851
http://dx.doi.org/10.1016/j.crfs.2021.03.004

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