Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

Pogácsa is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of pogácsa. Therefore, this study was ai...

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Detalles Bibliográficos
Autores principales: Amani, Hanieh, Baranyai, László, Badak-Kerti, Katalin, Mousavi Khaneghah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834173/
https://www.ncbi.nlm.nih.gov/pubmed/35159471
http://dx.doi.org/10.3390/foods11030321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834173/
https://www.ncbi.nlm.nih.gov/pubmed/35159471
http://dx.doi.org/10.3390/foods11030321

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