Bread crumb quality assessment: a plural physical approach (original) (raw)

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Prediction of Bread Crumb Density by Digital Image Analysis

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Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

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Texture Analysis of Spelt Wheat Bread

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The Journal of Microbiology, Biotechnology and Food Sciences, 2013

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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

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Statistical and spectral texture analysis methods for discrimination of bread crumb images

Ursula Gonzales-barron, Francis Butler

13th World Congress of Food Science & Technology, 2006

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Physico-chemical changes in breads from bake off technologies during storage

Cristina Rosell

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Three‐dimensional Quantitative Analysis of Bread Crumb by X‐ray Microtomography

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Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

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Quantification of bread crust crispness including the effects of selected additives

Salah Alhebeil

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Textural and sensory characteristics of oven baked and steamed bread

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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer

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Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

Harry Sapirstein

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Effects of Processing Technique on Physical and Organoleptic Properties of Whole Meal Bread

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Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread

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Impact of fibers on physical characteristics of fresh and staled bake off bread

Cristina Rosell

Journal of Food Engineering, 2010

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Texture properties of formulated wheat doughsRelationships with dough and bread technological quality

Enrique Armero

European Food Research and Technology, 1997

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Researches Regarding the Dependence of Certain Sensorial Competences of Bread Upon the Raw Material and the …

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Bread crispness and morphology can be controlled by proving conditions

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The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread

Airi Morita

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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

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European Food Research and Technology, 2012

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Correlations between the quality parameters and the technological parameters of bread processing, important for product marketing

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THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD

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Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

Rosalva Mora Escobedo

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Objective methods for the quality assessment of northern-style chinese steamed bread

Ken Quail

Journal of Cereal Science, 1995

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