Effects of baking temperature and time on open bread properties

The objective of this study is to determine which thermal processing parameters i.e. baking temperature or time, has more significant impact on bread organoleptic and shelflife properties. The bread crust colour and thickness were measured using Minolta chromater CR410 and colour separation techniqu...

Full description

Bibliographic Details
Main Author: Mohd. Jusoh, Y. M.
Format: Article
Language:English
Published: Faculty of Chemical and Natural Resource Engineering, UTM 2008
Subjects:
Online Access:http://eprints.utm.my/12272/1/YMMohdJusoh2008_EffectsofBakingTemperatureandTimeonOpen.pdf