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Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process
Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level)...
Zapisane w:
| Wydane w: | Food Sci Nutr |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
John Wiley and Sons Inc.
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7802537/ https://ncbi.nlm.nih.gov/pubmed/33473291 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1993 |
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