Impact of humidified baking on crust and crumb properties of open bread during storage
Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of temperatures of 185, 195 and 205°C, and baking ti...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japanese Society for Food Science and Technology
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28756/1/Impact%20of%20humidified%20baking%20on%20crust%20and%20crumb%20properties%20of%20open%20bread%20during%20storage.pdf |