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Impact of selected baking and vacuum cooling parameters on the quality of toast bread
Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines th...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8479013/ https://www.ncbi.nlm.nih.gov/pubmed/34629522 http://dx.doi.org/10.1007/s13197-020-04945-x |