期刊
JOURNAL OF TEXTURE STUDIES
卷 39, 期 1, 页码 56-67出版社
WILEY
DOI: 10.1111/j.1745-4603.2007.00130.x
关键词
baked products color; bread microstructure; flatbed scanning; image analysis; rye bread texture; scalded dough
In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour or rye flakes, yeast and boiling water in different amounts in sponge-dough rye bread production. The treatments changed significantly (P < 0.05) the crumb cell area (mm(2)), cell diameter (mm), cell perimeter (mm), texture parameters and light reflectance (L*, a*, b*). Scalding process could be used to produce new textures and color of baked products.
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