Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley...

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Detalhes bibliográficos
Main Authors: Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Formato: Artigo
Idioma:English
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Colecção:Food Technology and Biotechnology
Assuntos:
barley sourdough bread
crumb firmness
Lactobacillus reuteri
modified atmosphere packaging
principal component analysis
vacuum cooling
Acesso em linha:https://hrcak.srce.hr/file/283735

Internet

https://hrcak.srce.hr/file/283735

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