Effect of the amount of steam during baking on bread crust features and water diffusion

Autor:	Sylvie Chevallier, Cristina M. Rosell, Alain Le-Bail, Rossana Altamirano-Fortoul
Rok vydání:	2012
Předmět:	integumentary system Chemistry Diffusion Metallurgy Steaming food and beverages Mineralogy Crust Bread Microstructure Thermal diffusivity complex mixtures humanities Microtomography Cereal product Water diffusion Water vapor Baking Food Science
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2011.07.015
Popis:	7 pages, 5 figures, 1 table.-- Available online 27 July 2011. Surface mechanical properties in fresh bread and during storage are greatly affected by the water plasticizing effect. However, the incidence of steaming during baking on the crust mechanical properties remains still unclear. The impact of the amount of steam (100, 200 and 400 ml) during baking on the crust features and water diffusivity was investigated. The amount of steam significantly (p Authors acknowledge the financial support of Spanish Ministerio de Ciencia e Innovación (Project AGL 2008-00092 ALI) and the Consejo Superior de Investigaciones Científicas (CSIC). R. Altamirano-Fortoul would like to thank her grant to CSIC.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e4a36bf32f0a7fc60b1094f94081f7a https://doi.org/10.1016/j.jfoodeng.2011.07.015 Zobrazit plný text záznamu Full Text from ScienceDirect