Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties

The main objectives of this study are to investigate the effects of baking temperature, time and humidity on bread qualities and subsequently find the relationship between bread crust and crumb properties. The bread samples were prepared following the straight-dough method. In determining crust and...

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书目详细资料
主要作者:	Mohd. Jusoh, Yanti Maslina
格式:	Thesis
语言:	English English
出版:	2008
主题:	Bread
在线阅读:	http://psasir.upm.edu.my/id/eprint/5439/1/FK_2008_57a.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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