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Measurement of the stickiness and other physical properties of bread crumb
Author(s) -
McDERMOTT E. E.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01762.x
Subject(s) - food science , wheat bread , resilience (materials science) , compressibility , bread making , materials science , mathematics , chemistry , wheat flour , composite material , physics , thermodynamics
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.