Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337236
Type: Artigo
Title: Staling kinetics of whole wheat pan bread
Author: Sehn, Georgia Ane Raquel
Steel, Caroline Joy
Abstract: Understanding the staling process of whole grain breads, especially in relation to the increase in firmness, can contribute to optimize the shelf life of these products. The aim of this work was to develop an equation (staling rate) capable of estimating the increase in firmness of whole wheat pan breads. The staling rate (K) demonstrated that the greater the bran content, the greater the increase in bread firmness (from 0.011 day(-1) for 0% replacement, to 0.174 day(-1) and 0.091 day(-1) for 30% replacement of fine and coarse bran, respectively). Thereby, we established an equation to estimate the firmness of whole wheat pan bread on a given day, considering the concentration of bran in the formulation, thus helping baking industries to predict bread behavior during storage and optimize the use of additives
Subject: Pão
Panificação
Country: Índia
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s13197-019-04087-9
Address: https://link.springer.com/article/10.1007%2Fs13197-019-04087-9
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000490884100003.pdf338.01 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.