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...
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 |
Similar Items
-
Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
by: Mohd. Jusoh, Yanti Maslina
Published: (2008) -
Effects of baking temperature, time and humidity on bread crust and crumb properties /
by: 408933 Yanti Maslina Mohd. Jusoh
Published: (2008) -
Physicochemical properties changes on woody biomass torrefaction : effect of temperature and residence time
by: Yeo, Boon Kiat
Published: (2017) -
Physicochemical properties changes on palm oil waste torrefaction : effect of temperature and residence time
by: Thor, Kait Wei
Published: (2017) -
Production of succinic acid from bread waste
by: Nurshakirin, Roslee
Published: (2014)