Effect of the amount of steam during baking on bread crust features and water diffusion

Article

Abstract: Surface mechanical properties in fresh bread and during storage are greatly affected by the water pl

Palabras claves:

Baking, bread, Crust, Microstructure, Microtomography

Autores:

Altamirano-Fortoul R., Chevallier S., Cristina M. Rosell, Le-Bail A.

Fuentes:

scopus