The role of the gluten network in the crispness of bread crust
- Author
- PRIMO-MARTIN, C1 ; VAN DE PIJPEKAMP, A1 2 ; VAN VLIET, T1 3 ; DE JONGH, H. H. J1 2 ; PLIJTER, J. J1 2 ; HAMER, R. J1 2
[1] Wageningen Centre for Food Sciences. Bornsesteeg 59, 6700 AA Wageningen, Netherlands
[2] TNO Nutrition and Food Research, Zeist, Netherlands
[3] Wageningen University, Wageningen, Netherlands - Source
Journal of cereal science (Print). 2006, Vol 43, Num 3, pp 342-352, 11 p ; ref : 19 ref
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bread Crispness Crust Enzymes Water
- Keyword (fr)
- Croûte Eau Gluten Pain Réseau Produit cuisson Produit céréalier Protéine végétale
- Keyword (en)
- Crust Water Gluten Bread Network Bakery product Cereal product Plant protein
- Keyword (es)
- Corteza Agua Gluten Pan Red Producto panadería Producto de cereal Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17723319
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jcs.2005.12.007 
https://dx.doi.org/10.1016/j.jcs.2005.12.007
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