Measurement of the stickiness and other physical properties of bread crumb
- 28 June 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (2) , 185-193
- https://doi.org/10.1111/j.1365-2621.1974.tb01762.x
Abstract
Summary: A simple apparatus for measuring the stickiness, compressibility and resilience of fresh bread crumb is described. Results are discussed in relation to the α‐amylase activity of the flour, and to the early stages of bread staling.Keywords
This publication has 1 reference indexed in Scilit:
- Pattern of firmness within a bread loafJournal of the Science of Food and Agriculture, 1971