| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378144 | Journal of Cereal Science | 2012 | 5 Pages |
Abstract
⺠During French baking, bread crust temperature reaches 160 °C and final moisture 5%. ⺠Average thickness, defined by image analysis or moisture content, is about 1.7 mm. ⺠Crust hydrothermal pathway explains the content of non gelatinized starch.
Keywords
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Authors
G. Della Valle, H. Chiron, V. Jury, M. Raitière, A.-L. Réguerre,