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A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature

Author:
Mundt, S., Wedzicha, B.L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.6 pp. 1078-1082
ISSN:
0023-6438
Subject:
water content, biscuits, frozen dough, dough development, breadmaking quality, baking, temperature, water activity, Maillard reaction products, glycation, kinetics, activation energy, albedo (reflectance), mathematical models, color, sugar content, colorimetry
Agid:
2801252