Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The...

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Bibliographic Details
Main Authors: Vladimir S. Popov, Jasna S. Mastilović, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Format: Article
Language:English
Published: MDPI AG 2009-10-01
Series:Sensors
Subjects:
flour
bread
different compositions
bread staling
color measurement
storage
Online Access:http://www.mdpi.com/1424-8220/9/11/8613/

Internet

http://www.mdpi.com/1424-8220/9/11/8613/

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