Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共7页
• 作者

  Daiva Zadeike; Ruta Jukonyte; Grazina Juodeikiene; Elena Bartkiene; Zidrone Valatkeviciene;

  展开▼
• 作者单位

  Department of Food Science and Technology Kaunas University of Technology;

  Department of Food Science and Technology Kaunas University of Technology;

  Department of Food Science and Technology Kaunas University of Technology;

  Department of Food Safety and Quality Lithuanian University of Health Science;

  Department of Food Science and Technology Kaunas University of Technology;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Ciabatta; Acoustic emission; Dough rheology; Crust crispness; Water adsorption;

  机译：CIABATTA;声发射;面团流变学;地壳脆弱;水吸附;