Premium
Lagerzeitabhängige Veränderungen von Kapazität und Leitfähigkeit bei Weißbrotkrumen
Author(s) -
Zaussinger A.,
Knorr D.,
Weiss J.
Publication year - 1975
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19750271207
Subject(s) - texture (cosmology) , materials science , food science , mineralogy , chemistry , computer science , artificial intelligence , image (mathematics)
Changes in Capacity and Conductivity of Wheat Bread Crumbs Depending on Storage Times . The present paper describes a method for tracing changes depending on storage time in bread crumbs of wheat bread (toast bread) by means of measuring electric parameters. Comparing results thus obtained with data obtained from tests carried out simultaneously in order to gather sensoric and mechanical texture parameters, significant conformity of the course depending on storage time shows high suitability of the method. The method allows interpretation of relativ changes.