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An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to expl...

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Autors principals: Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, Mia Eeckhout
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2024-01-01
Col·lecció:Foods
Matèries:
par-baking
texture
whole meal
wheat
rye
bread quality
Accés en línia:https://www.mdpi.com/2304-8158/13/2/224
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