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...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2008
|
| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/5439/1/FK_2008_57a.pdf |