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[해외논문] The impact of baking time and bread storage temperature on bread crumb properties

Food chemistry, v.141 no.4, 2013년, pp.3301 - 3308  

Bosmans, G.M. ,  Lagrain, B. ,  Fierens, E. ,  Delcour, J.A.

Abstract AI-Helper 아이콘AI-Helper

Two baking times (9 and 24min) and storage temperatures (4 and 25oC) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended sta...

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