A novel application of vibration technique for non-destructive evaluation of bread staling
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DOI: 10.1016/j.jfoodeng.2016.11.003
Abstract: Abstract To develop non-destructive indices for monitoring the progression of bread staling, the changes in the free vibration responses of baguette bread were examined at different storage times (days 0, 2 and 4). The storage… read more here.
Keywords: bread staling; vibration responses; vibration; non destructive ... See more keywords
Water transfer in bread during staling: Physical phenomena and modelling
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DOI: 10.1016/j.jfoodeng.2017.04.016
Abstract: Abstract Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms… read more here.
Keywords: bread staling; transfer bread; water; physical phenomena ... See more keywords