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