| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278094 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Effect of the amount of steam during baking on the crust features is studied. ⺠Amount of steam affects crust colour, glossiness and mechanical properties. ⺠Increase in steam reduces water vapour transfer rate and permeability of crust. ⺠Steam affected the surface starch gelatinization and the protein-starch network.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
R. Altamirano-Fortoul, A. Le-Bail, S. Chevallier, C.M. Rosell,