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RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS
Author(s) -
BASHFORD LEONARD L.,
HARTUNG T. E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00638.x
Subject(s) - rheology , food science , taste , mathematics , wheat flour , chemistry , materials science , composite material
ABSTRACT Correlation of taste panel evaluations of bread freshness with parameters derived from standard rheological tests was explored. Results sup port the possibility that a rheological test could be standardized to be a valid predictor of bread freshness.