Impact of selected baking and vacuum cooling parameters on the quality of toast bread.
Core temperature
Oven temperature
Toast bread
vacuum cooling
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Dec 2021
Dec 2021
Historique:
revised:
04
11
2020
accepted:
21
12
2020
entrez:
11
10
2021
pubmed:
12
10
2021
medline:
12
10
2021
Statut:
ppublish
Résumé
Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines the influence of two main baking protocol parameters on the quality of toast bread, i.e. oven temperature and baking time reduction. Resulting toast bread characteristics including specific bread volume, concavity, browning index, crust and crumb hardness and a
Identifiants
pubmed: 34629522
doi: 10.1007/s13197-020-04945-x
pii: 4945
pmc: PMC8479013
doi:
Types de publication
Journal Article
Langues
eng
Pagination
4578-4586Informations de copyright
© The Author(s) 2021.
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