Impact of different baking processes on bread firmness and starch properties in breadcrumb
Keywords: پختن; Baking; Starch retrogradation; Thermal profile during baking; Bread shelf life; Conventional oven; Impingement oven; Hybrid oven; DSC; differential scanning calorimetry/calorimeter; J; Joules; Tm; temperature at peak of melting endotherm; WHC; water holdi