A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micr...

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Bibliographic Details
Main Authors: Frauenlob Johannes, Nava Marta, D’Amico Stefano, Grausgruber Heinrich, Lucisano Mara, Schoenlechner Regine
Format: Article
Language:deu
Published: Sciendo 2017-03-01
Series:Die Bodenkultur
Subjects:
bread staling
wheat quality
avrami
bread crumb properties
rapid visco analyser
altbackenwerden
weizenqualität
brotkrume
Online Access:https://doi.org/10.1515/boku-2017-0003

Internet

https://doi.org/10.1515/boku-2017-0003

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