Effects of baking temperature and time on open bread properties
The objective of this study is to determine which thermal processing parameters i.e. baking temperature or time, has more significant impact on bread organoleptic and shelflife properties. The bread crust colour and thickness were measured using Minolta chromater CR410 and colour separation techniqu...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Chemical and Natural Resource Engineering, UTM,
2008-10.
|
| Subjects: | |
| Online Access: | Get fulltext |